Page title and description
Polpette meatballs
Beef
Polpette meatballs
Wondering what to do with your mince? Think meatballs. Shape and size tend to be fairly constant but contents and seasonings are completely fluid; every country seems to have its own version, so pretty much anything goes. However, as with so many things, simple is often best and the fewer ingredients the better – it's only a small mouthful so don't complicate it.
Ingredients
- 350g beef mince and 150g pork mince or sausage meat (or 500g beef mince)
- 1 thick slice stale bread, crust removed, soaked in 75ml milk and gently squeezed to remove liquid
- 1 medium onion, finely chopped and gently sautéed for 5 mins
- 2 tbsp flat leaf parsley, chopped
- 2 tbsp Parmesan, coarsely grated
- pinch nutmeg, grated
- tomato sauce, homemade or otherwise
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
30 min
PT30M
-
Step 1
Mix all the ingredients together, working well with your hands. Form into about 30 small meatballs.
-
Step 2
Brown in olive oil, turn down the heat, wipe away any surplus fat and add your homemade tomato sauce. Simmer with the lid on for 20 minutes.
