Chef Chuck's Fried Cod Fish Balls

Polpette di Pesce e Patate


Fried cod fish balls are a different kind of appetizer. Bite into these fish balls to find a mixture of cod, potatoes, garlic and parsley. Fried in olive oil gives these fish balls a delightful golden brown outer shell. If you can't find cod any meaty white fish would work. Serve with lemon wedges or even a marinara sauce.

Fried Cod Fish Balls


1 pound cod fish
3 potatoes
2 tablespoons flour
1 egg
3 garlic cloves, minced
1 tablespoon fresh parsley
salt and pepper to taste
1/2 cup Italian breadcrumbs
1 lemon
olive oil for frying


Peel and cut potatoes into large chunks, boil in salted water till fork tender, mash with a fork. Steam cod for 5 minutes, flake with a fork. Saute garlic with a little bit of olive oil for a minute. In a bowl combine potatoes, fish, garlic, flour, egg, parsley, salt and pepper. Cover and refrigerate for 30 minutes. Form small balls, and roll in breadcrumbs. Heat olive oil in a small frying pan, brown 3 or 4 at a time, drain on paper towels and salt them. Drizzle with olive oil and serve with lemon wedges. Makes about 18.

Chef Chuck's Pork Ribs and Meatballs

Costine di Maiale e Polpette


Homemade tomato sauce with pasta, pork ribs and meatballs is truly comfort food. The pork was fork tender while the meatballs were so light. I slow cooked this meal in my new revolutionary nickel impregnated cast iron pot. This pot has unique qualities that others don't, it's quite efficient, the green pot, because it holds the temperature evenly on a low heat.

Pork Ribs and Meatballs
3 large cans tomato sauce
2 tablespoons tomato paste
3 tablespoons olive oil
3 garlic cloves, minced
1/4 cup water
1 tablespoon dried oregano
1 tablespoon fresh parsley, chopped
salt and pepper to taste
2 large country style pork ribs with bone
or 4 small ribs, room temperature


Meatballs
 1 pound ground beef, room temperature
1 cup parmigiana cheese, grated
1 cup Italian breadcrumbs
2 eggs
1 1/2 tablespoons fresh parsley, chopped
2 tablespoons milk
1/4 teaspoon salt
1/8 teaspoon pepper


In a large pot heat 2 tablespoons of olive oil and brown ribs on all sides, remove and set aside. Add 1 tablespoon olive oil and brown tomato paste for about 4 minutes, add garlic and stir for 30 seconds. Pour in tomato sauce, herbs, add ribs and water, cover, bring to a boil. Reduce heat and cook for 30 minutes. Meanwhile make meatballs by gently combining all ingredients in a large bowl. Form meatballs lightly and drop raw into sauce, bring to a boil and reduce heat to low and simmer for 1 hour. Serve with your favorite pasta.

Meatball Sandwich

La Polpetta!!


Meatball Sandwich
This meatball sandwich is always a good lunch to enjoy. As you see I like my meatballs a little bigger then most. Many families have different ingredients in their meatballs and usually fry them. My mother taught me a method that will be in my family for generations. I feel we get a lighter yet more flavorful meatball by putting them raw into boiling sauce, instead of browning in a frying pan. This also produces a sauce with great possibilities. Some also mix different meats together like beef, sausage or veal, I just use organic ground beef. I would hope you will try!!


Meatballs


1 pound organic ground beef
1 cup Italian breadcrumbs
1 cup parmigiano cheese, grated
2 large eggs
3 tablespoons fresh parsley chopped or
1 1/2 tablespoons dried parsley
2 tablespoons milk
1/4 teaspoon sea salt
1/8 teaspoon black cracked pepper

Mix all ingredients together but don't over mix. Shape into meatballs of desired size, and carefully drop in boiling sauce. Lower heat to a simmer and cook 1 hour. Makes about 10 large meatballs.