Mangia: Polpette. (Meatballs)

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One of the very first things we made entirely on our own, in our own kitchens, 4000 miles away from home, at twenty one years of age, was Meatballs. Yes, our Grandad trained us well.

If you're a frequent visitor to our blog you probably know by now that we squeal a lot when it comes to food. If you are a new reader, well, be warned, we squeal a lot when it comes to food. Oh, the happiness a bowl of Nanna and Grandad's pasta and meatballs would elicit when we burst through their front door after an action packed day at school, and very well into our adult years getting home from work or just popping in for a visit.

It's one of our favourites and we hope it will become one of yours too.

Polpette


For the tomato sauce:

2 cans of Italian plum tomatos.
Olive oil.
1 clove of garlic.
Pepper
Salt or 1 tsp Dialbrodo/veg stock.
1 stick of celery
Basil

What to do:

Pour the cans of tomato in to a blender and blend until smooth.

Dice your garlic and place in a medium saucepan with a tablespoon of olive oil. Allow garlic to sizzle for a few minutes.

Pour in your tomatoes. Fill the tomato cans with water, about half way full, making sure you've got all of the tomato out of the cans and pour the water into the saucepan too.

Chop your celery into a few small chunks and add to the sauce.

Add your salt and pepper or chosen seasoning and allow sauce to simmer. While it is simmering...

For the polpette:

1 packet of lean ground beef, 500g

1/2 cup breadcrumbs

1/4 cup diced parsley

1/2 cup finely shredded cheese

Salt

Pepper

1 egg

What to do:

Place all of your ingredients in a mixing bowl and combine. (This is the messy bit we loved doing as kids.)

Once the ingredients are nice and combined you can begin rolling the mixture into balls. May we suggest rolling them into smaller balls. Grandad wasn't a fan of the giant meatballs you sometimes get in restaurants. And this way they cook quicker too.

Place the meatballs on a baking tray and grill until the meat has browned. 5-8 minutes at 180 degrees.

Then it's time to pop your meatballs into your simmering tomato sauce.

Place a lid on top and allow to cook for 45 minutes. Add a few leaves of Basil when you're nearing the last ten minutes of cooking time.

In the meantime, keep an eye on the time and when your meatballs are nearly done, you can start cooking your pasta. You could even try making your own, maybe not in 45 mins but you can always prepare our Tagliatelle in advance! :)


Have you made meatballs before? Do you have your own recipe or will you be giving ours a try?

Buon Appetito.

Love








2 comments :

  1. ooooh that looks so delicious, and doesn't look to tricky too try out either :) Tania Michele xx

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    Replies
    1. Thanks Tania! Once you do it once, it will be super easy and you'll never go back to anything but homemade! :) xx

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