Meatballs – Vincenzo’s Polpettine di Vitello
1 pound ground veal
2 tablespoons currants
2 tablespoons very finely chopped onions
2 tablespoons very finely chopped carrots
2 tablespoons very finely chopped celery
2 tablespoons grated Parmesan cheese
2 tablespoons grated Pecorino Romano
1/2 cup bread crumbs
2 tablespoons finely chopped Italian parsley
Salt and pepper, to taste
Place the ground veal in a large bowl, hollow out the center, and add the currants, onion, carrots and celery. Mix well using hands or a wooden spoon. Again hollow out the center of the mixture. Add cheeses, eggs, bread crumbs, parsley, and salt and pepper. Mix well again. Mixture should be dry. If it is too wet, add more bread crumbs, 1 teaspoon at a time. Make the meatballs by rubbing a small amount of olive oil on your hands, pinching off small amounts of the meatball mixture and forming it into balls about 1 to 1 1/2 inches in diameter.
To serve alone as hors d’oeuvres, roll meatballs in bread crumbs, place on a baking sheet and bake at 350° F. for 10 to 15 minutes.
To serve with pasta, dust meatballs lightly with flour and sauté in olive oil over medium to medium-low heat. Add fresh tomato sauce and serve.
Makes 20 to 30 meatballs.
Vincenzo’s Italian Restaurant in Louisville