Polpette (meatballs) were a firm favourite in our household when we were children. My mother shaped the ground meat mixture in her hands & whoever was watching her do it often got roped in too!
This dish originated in the Convents of Campania.
1 lb 2 oz/510g Lean Ground Beef or Lean Ground Pork Mince
Handful of Flat Leaf Parsley, leaves picked & chopped
1 Large Egg, lightly beaten
1 Garlic Clove, finely chopped
1 ½ oz/45g freshly grated Parmesan Cheese
1 ½ oz/45g Raisins (optional)
1 ½ oz/45g Pine Nuts (optional)
Light Olive Oil for frying
1 Small Onion, finely chopped
1 Bottle Fattoria Terranova Tomato Passata 20 fl oz/625ml
Salt & Freshly Ground Black Pepper
Soak the bread in a little milk. Squeeze the bread gently to remove excess liquid & place in a bowl with the ground beef/pork, parsley & garlic. Mix well & add the egg, Parmsean, (raisins & pine nuts if required) and season with salt & black pepper.
Shape into meatballs & fry in plenty of hot oil in a large frypan over medium heat for about 10 minutes.
Keep turning the meatballs to prevent them from sticking to the bottom of the pan.
Remove from the pan, drain on paper towels & set aside. Make the tomato sauce by sweating an onion in a little olive oil in a heavy pan until the onion is soft. Add the tomatoes & season with salt & black pepper.
Transfer the meatballs to the sauce & cook for 15 minutes to ensure that the meatballs heat through.