Quote:
Originally Posted by Clove  BJ,
If you want a more round polpetti, you can cook them from raw in a simmering sauce for 25 to 30 minutes. They won't have the crust but they'll be round. | That's how I normally cook them (see my previous post) but since there were so many, this time I needed the "shrinkage" before before they went into the sauce. I think cooking them directly in the sauce makes for a much tender meatball.
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Jeanne |