Meatballs Recipe -- Italian Meatballs (Polpette) and Catalan Meat balls (Mediterranean cuisine from Catalonia)

Italian Meatballs  (Polpette)

This dish is one variation of Italian meatballs cooked in sauce, and served as a main course. I formed my meatballs into patties so they actually are more like individual meat loaves. They are cooked in a tasty tomato sauce that can be served separately over pasta allowing this dish to become a complete meal.  Because you are combining ground meet with other moist ingredients, and then are cooking the meatballs in sauce, they are very tender and moist even if you use such lean meats as ground turkey or ground sirloin as I used in my photos. Use good quality chopped tomatoes for the sauce such as Pomi or Muir Glen brands. I used Muir Glen fire roasted tomatoes in my sauce which gave it a nice smokey flavor. Serves 4 to 6 Tomato Sauce: 1 28oz. Can Chopped Tomatoes 3 Tablespoons Olive Oil 1/4 Cup Finely Chopped Onion 3 Cloves Garlic, Peeled & Minced 4 Tablespoons Finely Chopped Fresh Basil Salt & Pepper Meatballs: 1 Pound Ground Meat Of Choice (Turkey, Beef, Pork, or Veal work well) 3 Tablespoons Olive Oil 3/4 Cup Finely Chopped Onions 3/4 Cup Pine Nuts 1 Cup Mushrooms, Finely Chopped (Button Or Baby Bella) 3 Garlic Cloves, Peeled & Minced 1/2 Cup Fresh Parsley, Finely Chopped 2/3 Cup Fresh Breadcrumbs 1 Cup Ricotta Cheese 1 Large Egg 1/4 Cup Grated Parmesan Cheese 1 Tablespoon Lemon Zest, Minced Heat the oil in a large shallow saucepan, and add onions. Cook over medium heat until the onions are translucent. Add the garlic and cook for  another minute. Add the tomatoes, basil, salt and pepper and bring to a boil. Reduce heat to a simmer while you prepare the meat. In a frying pan, heat the remaining olive oil. Add the onion, mushrooms, and pine nuts and cook until the pine nuts begin to turn brown. Add the garlic, stir well, and remove from heat. Combine the remaining ingredients with the onion mixture and mix until well blended.  Form the meatballs into 6 separate patties, and brown in the frying pan used to cook the onion mixture until the meatballs are browned on both sides, turning carefully as needed. Gently place the meatballs into the saucepan holding the sauce and cover. Continue to cook the meatballs in the simmering sauce for 25 minutes more. Remove the meatballs and serve hot with a little sauce, using the remaining sauce to top your choice of pasta. Buon Appetito!  Catalan Meat balls (Mediterranean cuisine from Catalonia)

Catalan food is at once rustic and refined. This Catalonian meatballs recipe is the perfect example of that; it is a dish you would expect to find at an out-of-the-way country inn or a Michelin-star restaurant. Try serving it over hot rice or just-cooked couscous to soak up the delicious, red sauce.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 65 minutes

Ingredients:

    * 1 lb ground beef

    * 1/2-lb ground pork

    * 3 cloves garlic, crushed and chopped

    * 1 large egg, beaten

    * 3/4 teaspoon salt

    * 1/4 ground black pepper

    * 1/4 cup dry breadcrumbs

    * 1/4 cup olive oil

    * 2 strips bacon, cut into 1/2-inch pieces

    * Sauce:

    * 1 yellow onion, finely chopped

    * 2 tablespoons all-purpose flour

    * 2 cups water

    * 1 cup pitted green olives

    * 2 ounces cured ham, finely chopped

    * 1 tablespoon tomato paste

    * 1/4 teaspoon ground cinnamon

    * 1/16 teaspoon (pinch) ground cayenne

    * 3 cups hot, cooked rice (optional)

    * 1 tablespoon chopped, fresh parsley

Preparation:

Gently mix the ground beef and pork together with the garlic, egg, salt, pepper, and breadcrumbs. Form 1-inch meatballs with the mixture and set them aside.

Heat the olive oil in a large skillet and sauté the chopped bacon in the oil until it turns crisp. Transfer the cooked bacon to a cloth-lined plate to drain. Add the meatballs, in batches, and sauté them until they turn brown. Transfer the browned meatballs to a Dutch oven.

Add the chopped onions to the skillet and sauté them for 5 minutes, until they turn soft and light brown. Sprinkle the flour over the onions, and cook, stirring, for 1 minute. Pour the water over the onions and the flour and stir until the mixture is smooth. Add the reserved bacon, olives, ham, tomato paste, cinnamon, and ground cayenne to the sauce.

Pour the sauce over the meatballs in the Dutch oven. Cover with the lid and cook the mixture over low heat for 30 minutes, until the meatballs are cooked through and the juices run clear. Serve the meatballs and pan sauce over rice, sprinkled with parsley.

This Catalonian meatballs recipe make 6 servings.