Meatballs are often hard to find in Italy. Polpette are generally found in Southern Italy, but not with pasta. They are served as a second course. It was when spaghetti and meatballs were brought to the US by Italian immigrants that the two were combined.

Ingredients:

• 1/4 cup bread crumbs
• 1 egg, lightly beaten
• 1 pound ground chuck
• 1/4 pound mild/sweet Italian sausage, removed from casing
• 6 Tbs Parmesan cheese, freshly grated
• 2 Tbs Italian parsley, finely chopped
• 2 Tbs olive oil
• 2 garlic cloves, finely chopped
• 1 tsp lemon zest
• 1/4 tsp allspice
• 1/4 tsp black pepper, freshly ground
• 1/4 cup olive oil
• wax paper

Directions:

1. In a large bowl combine the bread crumbs, egg, ground beef, Italian sausage meat, Parmesan cheese, parsley, 2 Tbs olive oil, garlic, lemon zest, allspice, and black pepper.
2. Knead the ingredients together well until the mixture is smooth.
3. Shape the meat into small balls about 1 1/2" in diameter.
4. Lay the meatballs out on a tray, cover with wax paper and chill for at least 1 hour.
5. Heat 1/4 cup of olive oil in a large skillet, over medium-high heat.
6. Cook the meatballs on all sides until brown (7-10 minutes).
7. After you cook each batch of meatballs transfer them to a baking pan or cookie sheet and place them in a low oven (125F) while cooking the other meatballs.
8. Serve with a Tomato and Basil Sauce.