Mollie's Famous Meatballs "Polpette Alla Mollie"
Author: 
Serves: 8 servings
 
Ingredients
  • For the meatballs:
  • 2 cups vegetable oil
  • 1 pound mild Italian turkey sausage, removed from its casings
  • 12 ounces fresh breadcrumbs, divided
  • 5 eggs, divided
  • 2 ounces grated Parmesan cheese, plus extra for garnish
  • 2 tablespoons whipping cream
  • 2 tablespoons chopped Italian parsley, divided (optional)
  • 1 pinch crushed red pepper flakes
  • salt
  • ground white (or black) pepper
  • 3 ounces golden raisins
  • ½ cup all-purpose flour
  • For the sauce:
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, chopped
  • ⅔ cup shallots, chopped
  • 1 tablespoon brandy
  • 4 cups tomato sauce
  • 1 tablespoon oregano, chopped (optional) for garnish
Instructions
  1. Preheat the oven to 400 degrees F. unless making the meatballs ahead. (You will be baking them before serving.)
  2. Place the oil in a deep fryer, electric fry pan, or large heavy pot, and heat to 400 degrees F.
  3. In a large bowl, combine the sausage, 2 ounces breadcrumbs, 1 egg, 2 ounces Parmesan cheese, cream, 1 tablespoon Italian parsley, crushed red pepper flakes, and a pinch of salt and pepper.
  4. Gently mix together to distribute seasonings, then add the raisins and mix again.
  5. Shape the meat into meatballs slightly smaller than a golf ball, and set aside.
  6. Place the flour in a shallow bowl.
  7. In another bowl, beat four eggs.
  8. In a third bowl, place the remaining breadcrumbs.
  9. Roll the meatballs in the flour, dip them into the egg, then roll them in the breadcrumbs, coating them evenly.
  10. Using a slotted spoon, transfer the meatballs to the deep fryer and fry until golden, about one minute.
  11. Remove from the oil with a slotted spoon and drain the meatballs on a paper towel-lined plate. (At this point, you can store the meatballs in the refrigerator until almost ready to serve. Don't make the mistake I did and put the meatballs in the sauce in advance!)
  12. In a large ovenproof saucepan, heat the olive oil over medium-high heat.
  13. Add the garlic and shallots, and saute until golden.
  14. Stir in a pinch of red pepper, add the brandy, and cook 1 to 2 minutes more.
  15. Add the tomato sauce and stir gently.
  16. Transfer the meatballs into the pan, covering them with the sauce.
  17. Put the pan into the oven and cook until the meatballs are cooked through, about 20 minutes.
  18. Garnish the meatballs with the remaining tablespoon of parsley, the oregano and Parmesan cheese.
  19. Serve alone or with pasta.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2017/10/19/showers-with-a-chance-of-meatballs/