Polpetti in tomato sugo
recipe

Tasty Polpetti in tomato sugo Recipe

A gourmet twist on a family classic – meatballs in pasta sauce.
Polpetti in tomato sugo
Prep Time : 0:40 | Cook Time : 0:40 | Total Time : 1:20 | Serving : 6 person.

Ingredients

  • 250g pork mince

  • 250g veal mince

  • 1 onion, fnely chopped

  • 1/2 cup (35g) fresh breadcrumbs

  • 1/2 cup (40g) parmesan, grated

  • 250g ricotta

  • 2 garlic cloves, crushed

  • 2 eggs

  • 2 teaspoons dried oregano

  • 2 tablespoons olive oil

  • 3 cups (750ml) tomato passata (sugo)

Method

  • Step 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.

  • Step 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.

  • Step 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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