Polpettone

polpette

Polpettone

Polpettone are large meatballs, similar to meatloaf, and are from Italy. Perfect for a cold winter evening!
4
SERVES
15 mins
PREP TIME
25 mins
COOK TIME

Ingredients

Beef Meatballs

Rocket Beef Meat Balls

 

Tomato Sauce

1 onion, finely chopped

2 garlic cloves, sliced

400g can chopped tomatoes in juice

1½ – 2 cups vegetable stock

1 tbsp tomato paste

1 tsp sugar

1 bay leaf

 

To Serve

⅓ cup grated Parmesan cheese
½ cup parsley
roughly chopped

Method

  1. Preheat the oven to 220°C.
  2. Lightly oil a deep baking dish or skillet (one that will fit meatballs comfortably in a single layer).
  3. Shape meatballs and place in prepared baking dish.
  4. Place a dash of oil in a heavybased saucepan, over a low heat, and add the onion and garlic.
  5. Cook until the onion is soft, about 10 minutes.
  6. Add tomatoes, stock, tomato paste, sugar, bay leaf and season well.
  7. Simmer for 10 minutes to allow all the flavours to mingle and the liquid to reduce a little.
  8. Remove from the heat, cool for about 5 minutes, remove the bay leaf, then process in a food processor until you have a smooth sauce.
  9. Place a dash of oil in a heavybased saucepan, over a low heat, and add the onion and garlic.
  10. Cook until the onion is soft, about 10 minutes.
  11. Add tomatoes, stock, tomato paste, sugar, bay leaf and season well.
  12. Simmer for 10 minutes to allow all the flavours to mingle and the liquid to reduce a little.
  13. Remove from the heat, cool for about 5 minutes, remove the bay leaf, then process in a food processor until you have a smooth sauce.
    Serve hot sprinkled with the Parmesan cheese and chopped parsley.

Recipe courtesy of recipes.co.nz and Kathy Paterson. It was originally published here and is republished with permission.

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