Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Maccheroncini con le Polpettine




Source of Recipe


the web


Recipe Introduction


Spaghetti with meatballs may be one of the quintessential Italian American dishes, but they're not common in Italy.


List of Ingredients




1 pound (450 g) mezzi ziti (these are shorter than ziti)
An abundant pound (500 g) stewed rump round
2 ounces bone marrow (from a leg bone, not the spine -- it imparts a satiny texture; if you cannot find it use a bit of lard or prosciutto fat, finely minced)
5 ounces (125 g) crumbled bread, crusts removed
1/3 cup unsalted butter
5 tablespoons freshly grated Parmigiano
2 eggs
The drippings from the stew


Recipe



Cook the meat until tender, making certain that the sauce is rich and flavorful. When the meat is fork tender and the sauce has thickened, remove the meat from the pan, scrape off any sauce that may have come with it (return it to the pan), and grind the meat (if you use a blender, be careful not to liquefy it). Moisten the breadcrumbs with a little water, squeeze the excess out after a few minutes, and heat them gently over the fire, stirring, to obtain a smooth elastic cream. Let it cool.

Regrind the meat with the bone marrow and the breadcrumbs, and put the mixture in a bowl. Melt 1/4 cup of the butter and lightly beat the eggs; incorporate them a bit at a time into the meat mixture, together with 2 tablespoons of cheese. Flour your hands and make the meatballs, which should be about the size of a small walnut; as you make them, but them on the bottom of a fairly large, well buttered skillet. Pour sufficient boiling water to cover the meatballs into the skillet, cover it, and keep it over a very low flame, lest the water boil, for about 10 minutes, which will be enough to firm up the meatballs.

Cook the pasta in abundant salted water, and when they are done season them with the half of the drippings from the stew, the remaining butter, and the remaining cheese. Add the meatballs to the dish, together with the rest of the drippings, and serve, with more grated cheese on the side.

Serves 6.