party time
How’d
They Meat?
If you ask Anne Burrell, there’s
a good chance her fiancé,
Stuart Claxton, fell in love with
polpettini, which roughly means ‘little ones,’
but I usually make a version of this dish for
Stuart called polpettone, which is like ‘big
one,’ ” says the chef. “Maybe that’s why he put
a ring on it!” Anne suggests whipping up these
meatballs for anyone you love: “They are great
to serve as a little bite before a meal.”
—Jessica Dodell-Feder
ANNE BURRELL’S POLPETTINI
- Coat a large skillet with olive oil and heat over
medium heat. Add 3 diced onions, season with salt and
cook until soft, 8 to 10 minutes. Add 3 finely chopped
garlic cloves and cook 2 to 3 more minutes. Let cool.
- Mix ½ pound each ground beef, veal and pork
with the onion mixture, ¾ cup Parmigiano, ½ cup
breadcrumbs, ¼ cup water, 3 eggs and 3 tablespoons
finely chopped rosemary; season with salt. The mixture
should be pretty loosey-goosey; add 1 to 2 tablespoons
more water if needed. Roll into 1-inch balls.
- Working in four batches, cook the polpettini in
olive oil in a large skillet over high heat, turning, until
browned. Add ½ cup chicken stock to each batch;
cook until reduced by half, 2 to 3 minutes. Serve on
rosemary sprig “toothpicks.”
JANUARY/FEBRUARY 2021 ●FOOD NETWORK MAGAZINE 73
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