Polpettone - Tuscan Stovetop Meatloaf

From the kitchen of One Perfect Bite...There are times when my sense of the absurd overcomes common sense. Before I go any further, you need a little background. I've been working with a cookbook that was written for folks who know their way around the kitchen. There are no detailed instructions to take you from the larder to the table in 10 easy steps. There's a list of ingredients and a few charming, but terse instructions that can be summarized as "mix and bake." I've long waged a personal war with recipes that call for a chopped onion or 2 cloves of garlic. My brain is wired to handle balanced equations and specific instructions. What size onion are you talking about? If onions upset me, you can imagine how well I handle an instruction directing me to shape a meatloaf like a football. You'll be even more surprised to learn I tried. Fortunately, I realized it was impossible to fry anything shaped like an American football before reaching DEFCON 1. Undeterred, but taking terrible hazing from Bob, I decided they must have meant a soccer ball. I tried that, too, but my creation collapsed under it's own weight and became a discus. I fell back on my old standby, the salami-shaped cylinder, and fortunately that worked, allowing me to roll the loaf as it browned. I choose this recipe because it's geared to a smaller table and I was intrigued by the fact that it was cooked on top of the stove. It also made a ton of sauce that would be perfect for pasta. Despite the false starts, silliness and instructions lost in translation this is a lovely meatloaf that is perfect for smaller families. Here is the recipe for polpettone - Tuscan meatloaf.

Polpetonne - Tuscan Stovetop Meatloaf...from the kitchen of One Perfect Bite courtesy of Judy Witts Francini

Ingredients:
1 pound lean ground beef
2 ounces prosciutto, finely chopped
1 large egg, beaten
2 ounces grated Parmesan cheese
2 slices crustless bread, soaked in milk, then squeezed to remove liquid
Flour for dredging
1/2 onion, peeled and finely diced
1 carrot, peeled and finely dice
1 stalk celery, scrubbed and finely diced
2 tablespoons chopped parsley
Olive oil
Salt, pepper and nutmeg
1 (28-oz.) can plum tomatoes packed in juice

Diretions:
1) Mix beef with prosciutto, egg, cheese and bread, Season with salt, pepper and nutmeg. I used a teaspoon salt, 1/2 teaspoon pepper and a big pinch of nutmeg.Shape meatloaf like a football, roll in flour or breadcrumbs.
2) Saute onion, carrot and celery in olive oil. I used 2 tablespoons. After 10 minutes, add polpettone, turning to brown on all sides. Add tomatoes and up to a cup of their juice. Cover and let cook slowly, turning frequently to avoid sticking. I cooked mine for 30 minutes. Very carefully remove from pan to a cutting board. Let sit for at least 10 minutes. Slice and serve with lemon wedges. Yield: 4 servings.

Cook's Note: The parsley specified in the ingredient list was never mentioned in the instructions. I added it to the tomato sauce. Next time I'll include it in the meat mixture.

Here are some other great meatloaf recipes from other blogs:
Moroccan Meatloaf from Simply Recipes
Kalyn's Best Meatloaf from Kalyn's Kitchen
Turkey Meatloaf with Fig Gravy from The Perfect Pantry

Polpettine - Tuscan Meatballs

From the kitchen of One Perfect Bite...This is another simple entree for 2 or 3 people. The recipe can, of course, be doubled or tripled if necessary. The meatballs are easy to make but for a robust flavor that speaks of Tuscany, they should be refrigerated for at least an hour before they are sauteed. The food of Tuscany is really quite simple and it relies heavily on the olive oil of the region, a unique salt-free bread called pane Toscano and white beans that are cooked in a clay pot that's called a fiasco. I've had fiascoes in my kitchen but they weren't clay pots. Tradition plays an important role in all aspects of Tuscan life and extends to food that they eat. The Tuscans are a frugal lot. Nancy Jenkins, the author of Flavors of Tuscany, calls them "the Yankees of Italy" because they are as plainspoken, forthright and as penny pinching as any New Englander she has met. Polpettine were originally made from leftover meat that was finely chopped and mixed with stale bread to extend them to feed all who assembled at the family table. The lemon sauce that's served with them, while scant, is lovely. Here's the recipe to feed those who assemble at your table.

Polpettine - Tuscan Meatballs...from the kitchen of One Perfect Bite

Ingredients:
3/4 pound 85% lean ground beef
2 ounces grated Parmesan cheese
1 large egg, beaten
1 large clove garlic, minced
1 tablespoon chopped Italian parsley
Flour (about 1/4 cup)
4 tablespoons olive oil
Juice of 1 large lemon
Salt and pepper

Directions:
1) Mix beef with cheese, egg, parsley, garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Refrigerate for at least 1 hour.
2) Shape into meatballs. Lightly roll in flour.
3) Cook slowly, turning often, until golden brown.
4) Raise heat. Add lemon juice and bring to a simmer. Remove from heat. Adjust seasoning, adding salt and pepper to taste. Serve hot. Yield 18 to 24 meatballs.

Cook's note: While this can be served with pasta, that is not a traditional accompaniment in Tuscany. I serve this with white beans and rosemary or roasted new potatoes. I also like to serve a great bread with this to mop up the lemon sauce.

Recipe adapted from My Tuscan Kitchen by Judy Witts Francini

Albondigas - Spanish Meatballs in Tomato Sauce

From the kitchen of One Perfect Bite...I love Spanish food and don't think it gets nearly the attention it deserves. I became interested in it while searching for recipes scaled to feed two people. My research led me into the world of tapa and a new way of eating. A tapas is not a specific type of food, and it is not, as I once believed, a starter course. Tapas is a style of eating that revolves around small dishes of something edible. Anything can be a tapa as long as the portion is small and it is served with a drink. The word "tapa" means lid or cover. Originally a slice of cheese or ham was served with a drink to cover it and keep away the flies. The more fanciful believe the custom can be traced to a kindly king, who couldn't drink on an empty stomach. It's said he issued a royal decree that demanded all his subjects have food with their drinks. While there was a time in Spain when tapa were free, that is no longer true. At any rate, I started to use tapa recipes for some of our meals and was really pleased at how well they worked. These tasty meatballs, served in a lovely tomato sauce, are from a recipe I've adapted for use at our dinner table. It's a really simple recipe. Chances are you have all the ingredients you need to prepare it in your pantry and refrigerator. The original recipe called for meaty tomatoes. I use that method when heirloom tomatoes are readily available. The rest of the time I rely on a large can of plum tomatoes. A 28-ounce can of plum tomatoes is equivalent to 4 large tomatoes and its a great substitute. Use whole plum tomatoes. For reasons I don't understand, diced tomatoes retain their shape and don't cook down. This recipe is best with a pulpy tomato fondue. You can use any type of ground meat, but I think ground turkey produces dense meatballs that aren't as pleasant as those made from beef and pork. This recipe is scaled to feed 2 people. It can be doubled. Here's the recipe.

Albondigas Con Salsa De Tomate...from the kitchen of One Perfect Bite courtesy of Peptita Aris

Ingredients:
1/2 pound ground beef
4 green onions, thinly sliced
2 cloves garlic, finely chopped
2 tablespoons grated Parmesan cheese
1 large egg yolk
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt + salt to taste
1/2 teaspoon freshly cracked black pepper + pepper to taste
1 tablespoon olive oil
4 large tomatoes, chopped or 1 (28-oz.) can plum tomatoes, drained
2 tablespoons red or white wine
2 teaspoons fresh chopped rosemary or 1/2 teaspoon dried rosemary
Pinch of sugar
Thyme or parsley for garnish

Directions:
1) Place ground beef, green onions, garlic, Parmesan cheese, egg yolk, thyme, salt and pepper in a large bowl. Mix gently to combine. Shape into 12 equal sized meatballs.
2) Heat olive oil in a large skillet. Saute meatballs, turning several times, until brown, about 5 minutes.
3) Add tomatoes, wine, sugar and rosemary. Season to taste with salt and pepper. Cook, covered, over low heat for 15 minutes until tomatoes are pulpy and meatballs cooked through. Sprinkle with thyme or parsley. Serve hot. Yellow rice is a lovely accompaniment. Yield: 2 servings.

Swedish Meatballs - A Scandinavian Festival for Foodie Friday

Every year the folks in Junction City, Oregon, gather to celebrate their Scandinavian heritage. They throw quite a party. It's a four day celebration and visitors to the Scandinavian Festival never go home hungry. There's a day for Sweden, a day for Norway, a day for Finland and one for Denmark. Before we tour the fair and its food, I'd like to share a recipe for the best Swedish meatballs I've ever had. They are simple to make, but I guarantee they'll enhance your reputation as a cook. Additional pictures of the fair follow the recipe. Have fun and try not to eat too much.



Swedish Meatballs

Ingredients:
4 large eggs, slightly beaten
2 cups milk
1 cup packaged bread crumbs
4 tablespoons butter, divided use
1 cup very finely chopped onion
3 teaspoons salt + salt to taste
2 pounds 85% lean ground beef
1/2 pound ground pork
1-1/2 teaspoons dried dill weed, divided use
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon cardamom
2 (10.5-oz.) can condensed beef broth, undiluted
1/3 cup flour
1/4 teaspoon freshly cracked pepper
1 cup light cream or half-and-half
Garnish: fresh dill or parsley

Directions:
1) Combine eggs, milk and bread crumbs in a medium bowl.
2) Place 2 tablespoons butter in a large skillet and saute until onion is soft, about 5 minutes.
3) Remove onions from skillet and add to crumb mixture with 3 teaspoons salt, beef, pork, 1/2 teaspoons dill weed, allspice, nutmeg and cardamom. Mix to combine (don't overdo this). Refrigerate, covered, until mixture can be shaped, about 1 hours.
4) Preheat oven to 325 degrees F. Shape meat mixture into 45 meatballs.
5) Heat reserved 2 tablespoons butter. Saute meatballs in batches until browned on all sides. Transfer to a large baking pan or roaster with 2-inch sides.
6) Pour off all but 1/4 cup pan drippings. Stir in flour and pepper. Slowly add beef broth and bring to a boil, stirring constantly. Add cream and reserved 1 teaspoon dill weed. Pour gravy over meatballs.
7) Bake, uncovered for 30 minutes. Garnish with fresh dill. Yield: 6 servings.

Recipe adapted from The New McCall's Cook Book



















This recipe is being linked to Designs By Gollum - Foodie Friday