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Baked Ziti And Meatballs. 2. Polpette Al Forno. "Al forno" simply means "baked in an oven," and it's the most customary way you'll find meatballs and pasta in the same dish together in Italy. While spaghetti and meatballs may not be so common, a casserole-style dish of pasta and meatballs certainly is - think baked ziti!

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The evolution of polpette into Italian American meatballs. Around the time of mass Italian migration food in Italy, specifically meat, was stupidly expensive if you didn't grow or raise your own, or know a guy. So, in an effort to use every last bitty bit of that precious meat, folks would make meatballs from the ground up affordable scraps.

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4 cups of tomato puree. olive oil (extra virgin) 1 clove of garlic (or onion) salt, pepper and nutmeg to taste. METHOD. To prepare grandma's meatballs with gravy, start by softening the bread, put the slices in a dish and add the milk. Allow a few minutes for the bread to absorb the milk and soften; you can turn the slices over to let it.

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Add canned tomatoes and simmer, 10-15 minutes. Turn off heat and cover with lid. Make Polpette: Place bread and milk in a large mixing bowl, and let sit for 2 min, until soft. Add egg to bread and milk mixture and mix to combine. Add ground meat, parsley, parmigiano, salt, and pepper (and garlic if using).

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Add the onions and garlic and saute over medium high heat until the onions are lightly golden, 2-3 minutes. Add the tomatoes and seasonings to the skillet. Bring the mixture to a simmer and reduce the heat to medium low. Simmer for 10 minutes, stirring occasionally. Add the meatballs to the sauce.

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Use your hands to combine all ingredients. Preheat oven to 400 degrees F, line a baking sheet with parchment paper and drizzle with olive oil. Shape meatballs into balls and place onto the prepared baking sheet. The mixture will be very wet and soft, in fact your meatballs will be slightly oval shaped and flat.

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Instructions. Combine beef, veal and pork and a large bowl. Add the other ingredients and mix altogether using your bare hands for best results. The mixture should be very moist but still hold its shape when rolled into meatballs. Coat your hands with olive oil and shape into meatballs to desired size.

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Make the sauce: Coarsely chop 2 large onions and place in a food processor fitted with the blade attachment. Add 10 cloves garlic and pulse until finely chopped, scraping down the sides of the bowl as needed. Heat 1/4 cup olive oil in a large Dutch oven over medium-high heat until shimmering.

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Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper or aluminum foil. Pour water into a shallow bowl, and moisten fingertips and palms with water. Shape meatball mixture into about 40 ping-pong sized balls and place on the prepared sheet pan.

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In the meantime, warm the olive oil in a saucepan. When the oil shimmers add the garlic, the chopped onion, celery and carrots and let it cook for 5 minutes until tender. Add the canned tomatoes to the can, chop them with a wooden spoon and let them cook until they have melted into a sauce, 10 to 15 minutes.

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Reheat: Reheat leftover meatballs in the oven at 170C/350F for 5-10 minutes, or in the microwave for 1-2 minutes. Freeze uncooked: Place the cooked meatballs in a single layer on a baking sheet and freeze for 30 minutes. Transfer the frozen meatballs to an airtight freezer-safe container or ziplock bag.

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Add baked meatballs, tomato pure. Clean the can/bottle with about a quarter cup water and add to the sauce (photos 11, 12). Add garlic cloves crushed with a flat knife, handful of fresh basil leaves and generous drizzle of dried oregano (photos 13-15). Bring to simmer and cook on low heat for 15-20 minutes.

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breadcrumbs (to taste) butter. nutmeg. salt and pepper. Roughly chop up the leftover meat with a few slices of mortadella and prosciutto cotto and place them all in a bowl. Add a few handfuls of grated parmigiano, a sprinkle of nutmeg to taste, and salt and pepper. Then drop in the eggs and mix until combined.

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Lower the heat to medium-low. If the pan is dry, add a little more oil. Scatter the onion into the pan and cook until softened. Pour in 5 cups of passata and add a pinch of red pepper flakes. Add the carrot and season with a pinch of salt. Pour 1 cup water into the empty passata bottle or can.

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Place the ingredients for the meatballs in a bowl and mix thoroughly. Divide the mixture into 4, then each portion into 4 again, and roll into neat, round balls, giving you 16 in total. Refrigerate the meatballs for at least 30 minutes to firm up. 2. To make the tomato sauce, gently fry the garlic in the oil until soft, then add the tomatoes.

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Make the meatballs about 1 ¼ inch (3cm). Coat the polpette with breadcrumbs one by one until they are well covered on all sides. Set aside. In a large frying pan, heat 3 tablespoons of extra virgin olive oil. Add enough meatballs to fit in the pan and fry on all sides over low heat until golden brown (about 9 minutes).