These are easy and you can add a little more or less of each ingredient according to your preference without it ruining the dish. I make it a little different each time.

INGREDIENTS:

POLPETTE

1.5 cups breadcrumbs

1.5 cups Parmesan cheese

1/2 or 3/4 cup chopped parsley (depending on how much you like herbs)

1/4 or 1/2 cup chopped oregano (again, to your preference)

600g minced meat (or a combination of 400g meat and 200g raw sausage or pork)

2 small eggs

12 grinds of sea salt

12 grinds of pepper

12 shakes of nutmeg

1/4 cup flour

1/4 cup olive oil

SAUCE

1 red onion

5 tablespoons olive oil

4-5 cloves garlic

2 cans crushed tomatoes

500g tomato passata

a few pinches of sea salt

METHOD:

  1. Combine breadcrumbs, meat, Parmesan, herbs, beaten eggs, nutmeg, salt, pepper in a big mixing bowl and squish together with your hands.
  2. Roll into compact balls and lightly roll in flour.
  3. Fry in a little olive oil in a large pan, shaking it around in circles to turn the polpette.
  4. When they are golden on the outside, turn off the heat, leave the polpette and make your sauce.
  5. Fry chopped onion in a little olive oil, then when transparent, add the garlic for 30 seconds.
  6. Pour in the crushed tomatoes and passata and add the salt then turn down the heat and simmer gently for 15 minutes.
  7. When the sauce is reduced, add your polpette, spoon a little sauce over the top, cover the pan if possible, and cook for five minutes more.
  8. Serve with extra Parmesan. Enjoy! (I suppose you could add pasta, even though it’s not traditionally Italian!)
Italian polpette easy recipe

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