Recipe courtesy of David Rocco
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Polpette Di Peppe
Total:
1 hr 15 min
Active:
35 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 15 min
Active:
35 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 3 ounces Italian bread, crust removed
  • 1 cup milk
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 cup raisins
  • 1/2 cup pine nuts
  • Bunch fresh Italian parsley, finely chopped
  • 4 fresh basil leaves, finely chopped
  • 1 cup freshly grated Parmigiano Reggiano cheese
  • Salt and freshly ground black pepper
  • 2 eggs, lightly beaten
  • 1/2 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 1 cup red wine
  • 4 cups tomato puree

Directions

Soak the bread in the milk for a few minutes, and remove excess milk by squeezing the bread with your hands. Break up the bread into small pieces and add to a mixing bowl with the ground pork, ground beef, raisins, pine nuts, parsley, basil, Parmigiano cheese, and salt and pepper.

Add the eggs, and mix until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls.

In a large pot, heat the extra-virgin olive oil and cook the onion until translucent. Add the wine, and tomato puree, and bring it to a boil. Add the uncooked meatballs to the pot and let cook on medium heat until cooked through, about 30 minutes.

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