Polpettone
Italian meatballs with mixed herbs
Serves
4
Prep Time
15 mins
Cook Time
25 mins
Polpettone are large meatballs, similar to meatloaf, and are from Italy. Perfect for a cold winter evening!
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ShareIngredients
500g Quality Mark beef mincei
1 cup breadcrumbsi
fresh white3 garlic cloves
crushed1 egg
lightly beaten3 Tbsp full cream milk
1½ tsp worcestershire sauce
½ cup fresh mixed herbsi
chopped
1 onion
finely chopped2 garlic cloves
sliced400g can chopped tomatoes in juice
1½ - 2 cups vegetable stocki
1 Tbsp tomato pastei
1 tsp sugar
1 bay leaf
⅓ cup grated Parmesan cheese
½ cup parsley
roughly chopped
Method
Preheat the oven to 220°C.
Lightly oil a deep baking dish or skillet (one that will fit 8 meatballs comfortably in a single layer).
Mix all meatball ingredients together well, then shape into 8 meatballs and place in prepared baking dish.
Place a dash of oil in a heavybased saucepan, over a low heat, and add the onion and garlic.
Cook until the onion is soft, about 10 minutes.
Add tomatoes, stock, tomato paste, sugar, bay leaf and season well.
Simmer for 10 minutes to allow all the flavours to mingle and the liquid to reduce a little.
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.
Pour sauce over the meatballs and cook in oven for 25 minutes turning meatballs once after 15 minutes.
Serve hot, sprinkled with the Parmesan cheese and chopped parsley.
Nutrition Information per Serving (425g)
Did you know as well as playing a key role in immunity, zinc also contributes to normal growth and development in kids. This nutrition analysis is based on 4 serves.
