Erin's Pasta and Polpettine

Yields: 24 meatballs (2 1/4 oz each) or 250-300 mini meatballs (5-6 g each)
Special Equipment: Heavy Dutch Oven
Prep Time: 1 hour
Cooking time: 1 hour


1lb Hat Brand ground beef
1lb bulk Italian sausage, medium spicy
2 large eggs
8 oz fresh whole milk ricotta
3 oz Parmigiano Reggiano, freshly grated
1 1/2 cups fine ground Italian bread crumbs
1 tsp dried parsley
1 garlic clove, smashed with extra virgin olive oil and sea salt
1 tsp salt
1/2 tsp pepper
1/2 cup water
1/4 cup reserved whey from tearing and draining Mozzarella di Bufala*
Sunflower oil/canola oil for frying
Signature Marinara


1. Mix all of the ingredients together and form into meatballs. Fry the meatballs in batches until the exterior is brown and crisp, about 2 minutes (the meatballs will not be cooked through at this point) and transfer to a wire rack lined sheet pan.
2. Meanwhile heat 2 quarts of my signature marinara over low heat in a large saucepan.
3. Transfer the fried meatballs to the marinara sauce and bring to a simmer.
4. Cover and simmer for 30-45 minutes to finish cooking the meatballs.

Serve with homemade pasta and Parmigiano-Reggiano.

*Note: Alternately, you can omit the whey and substitute with 1/4 cup water or milk

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