Meatballs - Vincenzo's Polpettine di Vitello
1 pound ground veal
2 tablespoons currants
tablespoons very finely chopped onions
2 tablespoons very
finely chopped carrots
2 tablespoons very finely chopped
2 tablespoons grated Parmesan cheese
2 tablespoons grated Pecorino Romano
1/2 cup bread crumbs
2 tablespoons finely chopped Italian
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
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