Barbaresco's Polpette di Campagnia, Campagnia Meatballs
These hand made meatballs with a buffalo mozzarella center and Italian San Marzano tomato sauce are incredible. Pair with a rich Primativo or Tuscan blend and you've got a great combination.
- 8 1/2 oz Fresh ground veal
- 8 1/2 oz Fresh ground sirloin
- 4 1/4 oz breadcrumbs
- 1/2 c milk
- 1 piece Mozzarella di Buffala cubed 1/2"
- 1 c Homemade chicken stock
- 2 c Homemade tomato sauce
- Sea salt & fresh ground pepper
- olive oil
Preparation
Soak the breadcrumbs with the milk. Mix with both the beef and veal ground meat and season with salt and pepper. Shape the meatballs and make a small indentation and place a piece of the buffalo mozzarela inside. Re-shape the meatball and repeat with the rest of the mixture.
In a heavy cast iron pot with a lid heat olive oil until smoking. Quickly sear all sides of the meatballs. Add about 6oz of stock and cover immediately. About 5 to 7 minutes. Add tomato sauce and cook for 2 minutes more incorporating the little stock left on the pot. Enjoy by itself or with your favorite pasta