Jenna's Random Thoughts & Recipes

This is a recipe that I originally got from here and made 1 or 2 changes to. The original recipe has you make a sauce but I find that after spending 2 hours making meatballs, canned sauce is AWESOME!!!! Yes 2 hours. I double the recipe and freeze the meatballs so that I always have some on hand. Here we go…

The Ingredients

All Mixed Up

Little Balls of Meat

All Cooked Up

Drop into Sauce!!!

Turkey Meatball (Polpette alla Mollie)

2 pounds Italian sausage, turkey
4 ounces breadcrumbs
8 ounces bread crumbs, to coat meatballs
2 whole egg
6 whole eggs, for egg wash
4 ounces Parmesan cheese, plus extra for garnish
2 tablespoons Italian parsley
2 teaspoons crushed red pepper
2 pinches salt and pepper
6 ounces zante dried currant
8 ounces white flour
Vegetable oil for deep frying

Heat oil to 400 degrees F in deep fryer or large, heavy pot suitable for deep frying.

In a large bowl combine sausage, 4 ounces breadcrumbs, 2 egg, 4 ounces Parmesan cheese, 2 tablespoon Italian parsley, crushed red pepper and a pinch of salt and pepper. Mix together briefly to distribute seasonings. Add zantes and mix them in. Shape into 1-ounce meatballs and set aside.

Put flour in shallow bowl. In another bowl, beat remaining eggs. In a third bowl, put remaining fresh breadcrumbs.

Lightly coat meatballs in flour, dip in egg wash and roll in breadcrumbs coating meatballs evenly.

Using slotted spoon, cook batches of meatballs in deep fryer until golden. Remove from oil and drain on paper-lined plate.

This makes about 50 meatballs (depending on what size you like). I usually take about 1 dozen meatballs and put them in a sauce pan with 2 jars of Newman’s Own Sockarooni and let it cook until I can’t take it anymore.

Tags: meatballs, Oprah

This entry was posted on Tuesday, June 8th, 2010 at 10:10 pm and is filed under Dinners. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.