Polpetti in tomato sugo

Cooking Meat Polpetti in tomato sugo

A gourmet twist on a family classic - meatballs in pasta sauce.

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Combine all ingredients, except oil and passata, in a bowl. Season well, then, using your hands, form mixture into walnut-sized balls and place on a baking paper-lined baking tray. Chill for 30 minutes.
  2. Heat oil in a frypan over medium heat. Add the meatballs and cook, turning, for 3-4 minutes until browned all over. Drain fat, leaving 1 tbs oil in the pan, then return to medium heat.
  3. Add the passata and bring to a simmer. Reduce heat to low and cook for 25 minutes or until reduced and the meatballs are cooked through.

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250g pork mince
250g veal mince
1 onion, fnely chopped
1/2 cup fresh breadcrumbs
1/2 cup parmesan, grated
250g ricotta
2 garlic cloves, crushed
2 eggs
2 tsp dried oregano
2 tbsp olive oil
3 cups tomato passata

Adv

Autors
Preparation time
40
Cooking time
40
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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