Hazels Meatballs Recipe
Hazels Meatballs Recipe combines ground beef and pork with hazelnuts for a sophisticated Italian twist on classic polpettone. These tender, nutty meatballs are braised in a rich tomato sauce and finished with a hint of red wine, creating an elegant main course that works equally well for family dinner or entertaining.
Ingredients
- 400g ground beef
- 200g ground pork
- 50g roasted hazelnuts, finely chopped
- 60g panko breadcrumbs
- 1 large egg
- 50ml whole milk
- 40g Parmigiano-Reggiano, grated
- 3 cloves garlic, minced
- 10g fresh parsley, chopped
- 5g salt
- 2g black pepper
- 2g ground nutmeg
- 60ml extra virgin olive oil
- 400g canned crushed tomatoes
- 120ml dry red wine
- 2g dried oregano
- 1 medium onion, finely diced
- 500ml beef stock
Instructions
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In a large bowl, combine ground beef, ground pork, chopped hazelnuts, breadcrumbs, egg, milk, Parmigiano-Reggiano, minced garlic, parsley, salt, pepper, and nutmeg. Mix gently with your hands until just combined, being careful not to overwork the mixture.
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Divide the mixture into 16 equal portions. Roll each portion into a compact ball approximately 4cm in diameter, using gentle pressure to maintain tenderness.
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Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once shimmering, carefully add the meatballs in a single layer, working in batches if necessary to avoid crowding.
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Brown the meatballs for 3-4 minutes on each side until deeply golden, then transfer to a clean plate. Reduce heat to medium.
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In the same skillet, add diced onion and cook for 2-3 minutes until softened and translucent. Pour in red wine, stirring to deglaze the pan and incorporate any browned bits from the bottom.
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Add crushed tomatoes, beef stock, oregano, salt, and pepper. Stir to combine. Return meatballs to the pan, nestling them into the sauce so they are partially submerged.
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Reduce heat to low and simmer gently, uncovered, for 20-25 minutes. The sauce should bubble gently at the edges. Stir occasionally and adjust seasoning as needed.
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When meatballs are tender and sauce has thickened slightly, remove from heat. Taste and adjust seasoning if necessary with additional salt, pepper, or a pinch of nutmeg.
Substitutions
- Substitute ground veal for pork for a lighter flavor profile
- Replace hazelnuts with finely chopped almonds or walnuts for different nutty depth
- Use beef broth instead of stock for lighter sauce
- Substitute fresh basil for parsley for a brighter herbaceous note
Tips
- Do not overwork the meat mixture when combining ingredients; this keeps the meatballs tender rather than dense
- For even cooking, ensure all meatballs are similar in size before browning
- The sauce can be prepared up to 2 days ahead and reheated gently before serving, which deepens flavor
Italian regional cuisine often incorporates nuts into meat preparations, particularly in Southern Italy where hazelnuts, almonds, and walnuts feature prominently. This recipe honors that tradition while maintaining the rustic, family-style braising method central to authentic Italian home cooking.
Frequently Asked Questions
How long does Hazels Meatballs Recipe take to make?
Hazels Meatballs Recipe takes about 55 minutes total — 20 minutes of prep and 35 minutes of cooking — and makes 4 servings.
What can I substitute in Hazels Meatballs Recipe?
You can adapt it easily: Substitute ground veal for pork for a lighter flavor profile; Replace hazelnuts with finely chopped almonds or walnuts for different nutty depth; Use beef broth instead of stock for lighter sauce.
How should I store leftover Hazels Meatballs Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Hazels Meatballs Recipe?
Each serving of Hazels Meatballs Recipe has about 38g of protein and 520 calories.
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