Ingredients
- MISE EN PLACE:
- Extra Virgin Olive Oil
- 3 onions cut in 1/4-inch dice
- Kosher salt
- 3 cloves garlic, smashed and finely chopped
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 3 tablespoons finely chopped fresh rosemary
- 3/4 cup freshly grated Parmigiano
- 1/2 cup bread crumbs
- 3 large eggs
- 2 cups chicken stock
Preparation
Step 1
1. Coat a large saute pan with olive oil and bring to medium heat. Add the onions, season with salt and cook until soft and very aromatic, 8 to 10 minutes. Add garlic and cook for 2 to 3 minutes. Remove from heat and cool.
2. Transfer onions to a large bowl and add the beef, veal, pork, rosemary, Parmigiano, 1/4 cup water, bread crumbs and eggs; season generously with salt. Use your hands to combine everything well. The mixture should be pretty loose so 1 to 2 tablespoons more water if needed.
3. Before cooking all the polpettini, make a 1- to 2-inch taster patty. In a small saute pan, heat a bit of oil and cook the patty, when it's cool enough, taste it to make sure it's delicious-if it's not, reseason. When the tester tastes fabulous, roll the mixture into 1-inch balls.
4. Coat a large saute pan with oil and bring it to high heat. Working in batches so you don't overcrowd the pan, cook the polpettini until brown on all sides, then add 1/2 cup of the chicken stock and cook until the stock has reduced by half, 2 to 3 minutes. Remove the polpettini and reserve in a warm spot. Repeat this process until all the polpettini are cooked. Stick them with rosemary toothpicks to serve.