These polpette<\/strong> are the recipe I keep for a Saturday. Not a Thursday night before soccer practice, not something you throw together while the pasta water boils. You chop, you mix, you roll twenty meatballs by hand, you let a pot of tomatoes go quiet on the back burner for a while. It takes what it takes. That is the whole point of the dish, and it is why I only make them when there are people coming over.<\/p>\n Pork brings the fat and that smell that fills the house. Veal brings tenderness nothing else matches. Beef gives the whole thing a backbone. On the cheese side it is also a trio: parmesan<\/strong> grated straight into the mix, ricotta<\/strong> for softness, and then the part people remember, very cold cheese curds pushed into the center of every meatball<\/strong>. Cut one open at the table and it stretches. Add finely chopped spicy chorizo and Genoa salami and you have a meatball that tastes like it came out of somebody’s grandmother’s kitchen. Mine came out of a fridge cleanout. It stayed.<\/p>\n The two-step cook is not optional. Five to seven minutes under the broiler builds the browned crust, then ten to thirteen minutes in the simmering sauce finishes them without ever drying them out. Skip the broiler and you get pale, boiled-tasting meatballs. After that, do what you like: spaghetti, penne, rigatoni, white rice, creamy polenta, or a warm loaf torn apart for sopping up the sauce made from seven fresh tomatoes. That last one is my favorite, and I am not sure it is close.<\/p>\n","protected":false},"excerpt":{"rendered":" \ud83c\udf5d My weekend polpette. Slow-food meatballs worth the afternoon These polpette are the recipe I keep for a Saturday. Not a Thursday night before soccer practice, not something you throw together while the pasta water boils. You chop, you mix, you roll twenty meatballs by hand, you let a pot …<\/p>\n","protected":false},"featured_media":18742,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"polpette","_yoast_wpseo_title":"Polpette recipe: cheese-stuffed Italian meatballs in sauce","_yoast_wpseo_metadesc":"Big Italian polpette stuffed with cold cheese curds, three meats and herbs, broiled then simmered in a real tomato sauce.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[171,167],"sponsorship":[],"class_list":["post-18745","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-meat","recipe_category-main-dishes"],"acf":[],"yoast_head":"\n\ud83e\uddc0 Three meats, three cheeses, and one cold surprise in the middle<\/h3>\n
\ud83c\udf5e Broil first, simmer second, then serve them on whatever you want<\/h3>\n