Polpettini on Spoons
By Yankee Magazine|Oct 04 2007|
Yield
Yield: about 3 dozen meatballs
Total Time
40 minutes
Ingredients
1/4 pound ground beef
1/4 pound ground pork
2 garlic cloves, minced
1 and 1/2 cups unseasoned bread crumbs
1/4 cup (1/2 ounce) grated Pecorino Romano cheese
1/4 cup chopped fresh parsley
2 eggs, beaten
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
Olive oil
Garlicky Tomato Sauce
Garnish: chopped fresh parsley
Instructions
Heat oven to 200 degrees. In a large bowl, combine beef, pork, garlic, bread crumbs, cheese, parsley, eggs, salt, and pepper. Form very small (marble-sized) balls and place on a baking sheet.
Heat a cast-iron skillet with 1/4 inch olive oil over high setting. Fry meatballs about 1 minute per side, moving them around in pan to brown lightly on all sides. Remove with a slotted spoon to a paper-towel-lined plate. Season with salt and pepper. Transfer to oven until you’ve cooked all meatballs.
To serve as an appetizer, 12 pieces at a time, place one meatball onto each of 12 decorative spoons and top with 2 teaspoons tomato sauce. Garnish with chopped parsley. Place a dozen spoons in a circle (handles pointing out) on a serving platter and serve immediately.
Garlicky Tomato Sauce
Ingredients
2 garlic cloves, minced
3 tablespoons olive oil
1 jar tomato puree
Kosher or sea salt and freshly ground black pepper
Instructions
In a saucepan over medium-high heat, saut
