If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

Makes 4 servings

INSTRUCTIONS

Coat a large sauté pan with olive oil and bring to medium heat. Add the onions, season with salt, and cook until very soft and very aromatic, 8 to 10 minutes. Add the garlic the last minute or two of cooking. Remove from the heat and cool. 

Transfer the onions to a large bowl and add the beef, veal, pork, rosemary, Parmigiano, ¼ cup water, bread crumbs and eggs; season generously with salt. Use your hands to combine everything well – its squishy and fun! The mixture should be pretty loosey-goosey, so add 1 to 2 tablespoons more water if necessary. 

Before cooking all the polpettini, make a 1- to 1-inch tester patty. In a small sauté pan, heat a bit of oil and cook the patty, when it’s cooked enough, taste it to make sure it’s delicious – if it’s not, re-season. When the tester tastes fabulous, roll the mixture into 1-inch balls.

Coat a large sauté pan with olive oil and bring it to a high heat. Working in batches so you don’t overcrowd the pan, cook the polpettini until brown on all sides, then add ½ cup of the chicken stock and cook until the stock has reduced by half, 2 to 3 minutes. Remove the polpettini and reserve in a warm spot. Repeat this process until all the polpettini are cooked. Have a ball!!