Nonna’s “Polpette in Tocio” (Milk-Braised Meatballs)
Directions
- 1Mix breadcrumbs and cream until absorbed.
- 2Add garlic, eggs, parsley, Parmesan, and generous salt & pepper to the breadcrumb mixture.
- 3Add the ground beef, pork, and veal to the mixture and mix until just combined.
- 4Roll the mixture into small meatballs.
- 5Coat the meatballs in flour.
- 6Fry the meatballs in vegetable or grapeseed oil (halfway up the meatballs) until deeply golden brown.
- 7Remove the fried meatballs and set them aside.
- 8In a large pan, sauté diced onions in olive oil and butter until soft.
- 9Add minced garlic to the pan and let it bloom to create your sofrito.
- 10Add the fried meatballs to the sofrito and turn to coat.
- 11Season with a pinch of salt and pepper.
- 12Pour in 2% milk until the meatballs are almost fully submerged.
- 13Simmer on medium-low for 30–60 minutes until the milk has mostly reduced, turning occasionally.
- 14Add white wine and reduce on medium-high until you have a golden sauce with little cheese curds (fregoe).
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 lb ground veal
- 1 cup fresh breadcrumbs
- 1 cup cream
- 3 cloves garlic, minced
- 3 eggs, beaten
- 0.33 cup fresh parsley, chopped
- 1 cup Parmesan, finely grated
- Salt
- pepper
- Flour to coat
- Vegetable or grapeseed oil for frying
- 2 onions, diced
- 2 cloves garlic, minced
- Olive oil
- butter
- 1 L 2% milk
- 1.33 cup white wine
Equipment
large pan
Tips
- Don’t overwork the meatball mixture.
- The longer and slower the meatballs simmer in milk, the more tender they will be.
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