Beef Meatballs (Polpette)
This dish is such a family favourite, but not with the usual partner, spaghetti. When I make this, I grill some semi-stale bread slices, drizzle with olive oil and salt, and make a nice big crunchy and fresh green salad. Using the bread to scoop up the sauce is my idea of heaven!
For years I always browned the meatballs before submerging them in the sugo, but lately I’ve just been poaching them raw, ad the result is a delicate and juicy meatball!
Beef Meatballs (Polpette)
INGREDIENTS
MEATBALLS
500g beef mince
1/2 brown onion, finely chopped
2 cloves garlic, finely chopped
Handful finely chopped parsley
1/4 cup breadcrumbs (sourdough is best), soaked in 2 tablespoons milk
1/2 cup grated parmesan
1 egg
Salt and pepper
SUGO
Olive oil
700ml passata
2 cloves garlic, finely chopped
Salt to taste
DIRECTIONS
In a medium bowl, add all the meatball ingredients and mix well by hand. Grab a heaped tablespoon amount, then roll them into a ball with damp hands. Place them on a plate, then when finished, place the meatballs in the fridge for at least half an hour to firm.
Meanwhile, heat a large pan with a lid with about 2 tablespoons of olive oil. Fry of the garlic til frangrant, then add in the passata. Fill the passata bottle halfway with water, swirl to collect all the remaining sauce, then place it in the pot. Season, stir, then allow to simmer for 30 minutes. Add the meatballs in gently, cover, and simmer for 45 minutes, gently turning them over half way.
Serve with grated parmesan and fresh basil.
Serves 4 as part of a larger meal.
