{"id":7514,"date":"2025-05-28T17:58:36","date_gmt":"2025-05-28T17:58:36","guid":{"rendered":"https:\/\/www.kylieflavell.com\/?p=7514"},"modified":"2025-05-28T17:59:35","modified_gmt":"2025-05-28T17:59:35","slug":"polpette","status":"publish","type":"post","link":"https:\/\/www.kylieflavell.com\/index.php\/2025\/05\/28\/polpette\/","title":{"rendered":"POLPETTE"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

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INGREDIENTS:<\/strong><\/p>\n\n\n\n

POLPETTE<\/strong><\/p>\n\n\n\n

1.5 cups breadcrumbs<\/p>\n\n\n\n

1.5 cups Parmesan cheese<\/p>\n\n\n\n

1\/2 or 3\/4 cup chopped parsley (depending on how much you like herbs)<\/p>\n\n\n\n

1\/4 or 1\/2 cup chopped oregano (again, to your preference)<\/p>\n\n\n\n

600g minced meat (or a combination of 400g meat and 200g raw sausage or pork)<\/p>\n\n\n\n

2 small eggs<\/p>\n\n\n\n

12 grinds of sea salt<\/p>\n\n\n\n

12 grinds of pepper<\/p>\n\n\n\n

12 shakes of nutmeg<\/p>\n\n\n\n

1\/4 cup flour<\/p>\n\n\n\n

1\/4 cup olive oil<\/p>\n\n\n\n

SAUCE<\/strong><\/p>\n\n\n\n

1 red onion<\/p>\n\n\n\n

5 tablespoons olive oil<\/p>\n\n\n\n

4-5 cloves garlic<\/p>\n\n\n\n

2 cans crushed tomatoes<\/p>\n\n\n\n

500g tomato passata<\/p>\n\n\n\n

a few pinches of sea salt<\/p>\n\n\n\n

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METHOD:<\/strong><\/p>\n\n\n\n

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