Venetian Polpette with Pomodoro Sauce
Serves: People
Ingredients
For the Polpette
- 80 g Beef mince
- 80 g Pork mince
- 1 clove Garlic minced or grated
- 30 g Parmesan grated
- ¼ tsp Ground Nutmeg
- 5 g Fresh Parsley 1 tbsp, roughly chopped, plus extra to garnish
- Sea salt to taste
- Cracked black pepper to taste
- 1 tbsp Olive oil
For the Pomodoro Sauce
- 2 tbsp Olive oil
- 1 White onion finely diced
- 2 clove Garlic halved
- 400 g Chopped tomatoes OR 400 ml Passata
- 15 g Fresh Basil 3 tbsp
- Sea salt to taste
- Cracked black pepper to taste
Method
For the Pomodoro Sauce
- Heat the Olive oil in a saucepan over medium heat.
- Add the White onion and cook for 5–6 minutes until softened.
- Add the Garlic and cook for 1 minute until lightly golden.
- Stir in the Chopped tomatoes or Passata and the Fresh Basil.
- Bring to a gentle simmer, cover and cook for 20–25 minutes until thickened.
- Remove the Garlic cloves.
- Blend for a smooth sauce if preferred.
- Season with Sea salt and Cracked black pepper to taste.
For the Polpette
- Combine the Beef mince, Pork mince, Garlic, Parmesan, Nutmeg, Fresh Parsley, Sea salt and Cracked black pepper in a bowl.
- Mix until evenly combined.
- Divide into 8 equal meatballs.
- Heat the Olive oil in an ovenproof pan over medium-high heat.
- Brown the meatballs on all sides for 5–6 minutes.
- Pour the Pomodoro sauce over the meatballs.
- Transfer to a preheated oven at 200°C and bake for 4–5 minutes, or until the meatballs are cooked through.