Categories: Beef
Ingredients
- Olive oil
- 3 onions, diced
- Salt
- 3 garlic cloves, finely chopped
- 1/2 lb. ground beef
- 1/2 lb. ground veal
- 1/2 lb. ground pork
- 3/4 cup Parmigiano
- 1/2 cup breadcrumbs
- 1/4 cup water
- 3 eggs
- 3 tbsp rosemary, finely chopped
- 2 cups chicken stock
- Rosemary sprigs, for serving
Directions
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Coat a large skillet with olive oil and heat over medium heat. Add onions, season with salt and cook until soft, 8 to 10 minutes. Add garlic and cook 2 to 3 more minutes. Let cool.
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Mix ground beef, veal and pork with the onion mixture, Parmigiano, breadcrumbs, water, eggs, and rosemary; season with salt. The mixture should be pretty loosey-goosey; add 1 to 2 tbsp more water if needed. Roll into 1-inch balls.
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Working in 4 batches, cook the polpettini in olive oil in a large skillet over high heat, turning, until browned. Add 1/2 cup chicken stock to each batch; cook until reduced by half, 2 to 3 minutes. Serve on rosemary sprig “toothpicks.”