Pasticcio Vitello Polpetta is a fancy way of saying in Italian a hodgepodge or medley Veal Meatball.
3 lbs of ground Veal
6 eggs scrambled
150 grams currants.
60 grams roasted pine-nuts
60 grams Onion
5 cloves Garlic (20 grams)
40 grams Sun-dried Tom in Olive oil
1 cup Ricotta (300 grams)
2 oz butter
1/2 cup of Port
2 Tsp pepper
1 Tbl Salt
Handful Parsley (20 grams)
Handful Basil (20 grams)
90 grams of white bread cut into small pieces
1 cup milk
Place meat in very large bowl.
- Weigh out all ingredients
- Weigh out currants and dose with a little port to re-hydrate.
- Cut up bread into squares and add milk. Make sure bread is thoroughly coated and mixed with milk.
- Roast pine nuts. Place nuts in pan and put a little color on them. Be careful not to burn.
- Puree Sun-dried tomatoes, garlic and onion in food processor.
- In a pan place butter and port and reduce by half.
- Chop Parsley and Basil very fine
- Scramble the eggs
- drain the currants
- extract most of milk from bread by squeezing gently
- Toss all ingredients now into large bowl and mix. Don't over mix other wise meatballs will be dense. Just mix long enough to incorporate
- Make sure to follow my techniques outlined in my post "Introspective Meatball"
- After everything is mixed pinch off some meat and fry it, taste it , adjust seasonings if you need too.
- Form meatballs. I used an ice-cream scoop and made 50 meatballs.
- Bake at 450 for thirty minutes and braise in sauce.
- I used my No Fuss No Muss Sauce for my meatballs. To the sauce I added some chicken stock to thin it out and get the consistency I needed. I than submerged the meatballs in sauce and cooked for about 1 hour.
- If you don't like currants try using raisins; I prefer golden or none at all.
- Try different hard cheeses.....there are many of them.
- Pines nuts are just an optional ingredient.
- Fry the meatballs instead?
- Use Shallots instead of Onions.
- Use a Marsala wine instead of Port.
- Low fat Ricotta cheese....Absolutely not!!