Italian meatballs polpette with tomato sauce

Last Updated on October 12, 2024

Polpettes are balls or even rolls of minced meat and other ingredients. They can be found in many forms on menus across Italy, where the dish originated. They are usually served with pasta or with toasted bread or vega.

Ingredients:

For polpettas: 500 g of ground beef 100 g Mortadella (fine soft pork sausage) 50 g Parmazan 100 ml milk 1 handful of fresh parsley leaves 2 pieces sprigs of rosemary 2 pcs of day old rolls 1 pc onions freshly ground black pepper extra virgin olive oil salt For the tomato sauce: 1 can of pickled sliced peeled radishes 1 piece of larger carrots 1 pc chilli pepper 1 pc

td>onions

1 pc rosemary sprigs 1/2 pcs small celery about 200 ml beef or vegetable stock 100 ml

td>red wine

pepper salt Other: baking paper

Procedure:

Dip the crescent rolls in lukewarm milk, let stand for a while

.In a suitable bowl, mix together finely chopped onion, garlic and salami, add grated cheese, wrung out bread rolls, chopped rosemary and parsley, season with pepper and salt and mix the mixture thoroughly

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Shape the mixture into smaller balls, place them on a baking tray lined with baking paper, spray lightly with olive oil and bake in a preheated oven at 220-230 °C for 15 to 20 minutes

Prepare the tomato sauce; cut the cleaned carrots, onion, garlic cloves, chilli pepper and celery into tiny cubes, fry everything in a little olive oil, add chopped rosemary, after a while pour the wine over everything, let it evaporate a little, then add the tomatoes from the can, including the brine, a sprig of rosemary, pour in the broth, stir, add salt and pepper, cook on low heat for 15 to 20 minutes./li>

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Finally, gently tip the baked polpettas into the sauce with the juices they let out during baking, stir and cook for 5 minutes more.

Note:

Photo: Naďa Indruchová