Barbaresco’s Polpette di Campagnia, Campagnia Meatballs

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  • 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

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.


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

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