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10 lb ground beef
5 Italian mild sweet Sausages
1 C grana
2-3 ribs celery fine dice
1½ C Italian (flat leaf) parsley minced fine
4 tsp dried oregano
10 cloves garlic minced fine
2 Tbsp salt
1 Tbsp ground black pepper
1 Tbsp lemon juice
½ large carrot, grated
½ large onion, fine dice
½ nutmeg, grated
4 C pangratta
Combine all ingredients except for the eggs and pangratta (grated dried Italian or French bread—never use store bought.) Then add the eggs and mix well and then the pangratta. Scoop into 3 oz portions, rolling into balls. Either fry the meatballs or place them on a rimmed baking sheet and bake at 350°F for 20-30 minutes.
The polpete can be stored in the freezer in plastic bags and the amount need thawed and heated in Marinara or Ragu Bolognese. In lieu of a red sauce, use besciamella.
This will make enough to feed the Italian Army; so if you want you can reduce the amount of ingredients by half or by a quarter.
Well, we made your meatballs and invited the Italian army; but, they sent their regrets. However, the family loved your recipe...even better than our standard which is a very good recipe. We utilized the roasted tomato recipe I sent you...thickened with tomato paste because the tomatoes were jucier than I wanted....to nestle those badboys in and what can I tell you....wow!
Thanks again. I look forward to trying other recipes you have posted...know they have to be outstanding too. Want to try the meatballs in the white sauce recipe you provided....know that the Italian restaurants here utilize the nutmeg in theirs too....canned nutmeg doesn't compare to the fresh nut as you have pointed out.