The RolledPlateGianna grew up rolling meatballs at a crowded Sunday table in New Jersey and still makes the sauce the long way when she has an afternoon free. She writes the Italian-American pieces here: polpette, arancini, ricotta, grinding your own mix and the sauces that hold it all together.
How a stand mixer grinder attachment works, which cuts to grind for meatballs, chilling and fat ratios, cleaning, and when a standalone meat grinder makes more sense.
Cook this one →Sicilian-style rice balls made from cold risotto, stuffed with mozzarella or ragù, rolled in breadcrumbs and fried crisp, plus a baked version and a quick risotto.
Cook this one →The classic beef and pork meatball, step by step: the panade, the salt, a test patty, even sizing, roasting, and a slow finish in a simple tomato sauce.
Cook this one →
