Veal and pork polpetti

all details

Italian-style veal and pork sausages give these meatballs extra flavour and a softer texture.

Veal & pork polpetti with tomto & oregano sugo. Karen Martini ITALIAN MEATBALL recipes for Epicure and Good Living. Photographed by Marina Oliphant. Styling by Caroline Velik. Props this image stylist's own. Photographed September 4, 2012. The Age Newspaper and The SMH.
Photo: Marina Oliphant

Ingredients

  • 80ml olive oil
  • 1 brown onion, diced
  • 3 cloves garlic, chopped
  • Salt and freshly ground black pepper
  • 400g fine pork mince
  • 5 Italian-style veal and pork sausages, skin removed, meat crumbled
  • 2 eggs
  • 2 tbsp dried oregano
  • lemon, zested
  • 1 cup fresh breadcrumbs
  • 50g finely grated parmesan
  • bunch parsley, finely chopped
  • 2 cloves garlic, finely sliced
  • 350ml chicken stock
  • 1lt tomato passata
  • 1 tbsp sugar

Method

In a medium frying pan over medium heat, add 30 millilitres of oil, onion and garlic. Season and cook for five minutes until soft and golden, then tip into a bowl to cool.

In a food processor, add the mince, sausage meat, eggs, one tablespoon oregano, lemon zest and black pepper and blend to a paste. Add breadcrumbs and whiz again to combine. Tip into a bowl, add parmesan and parsley and mix well. Roll into small balls about the diameter of a 20¢ piece.

Place a large, heavy-based pot over medium heat, add 30 millilitres of oil and brown a batch of meatballs for three minutes on all sides. Remove from pan and set aside. Repeat process until all meatballs are cooked.

In the same pot, wipe out leftover oil, add remaining 20 millilitres oil and cook garlic for two minutes or until golden. Add stock, tomato sugo, sugar, remaining oregano and polpetti and bring to a simmer over a medium heat. Reduce heat to low, cook for 20 minutes and check seasoning. Stir sauce through your favourite pasta and serve.

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  • Main Ingredients - Pork, Pasta
  • Cuisine - Italian
  • Course - Dinner
  • Occasion - Family meals

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  • Rating: 4.5 out of 5 stars

    I made these a while ago when there wasn't the ability to review. Just wanted to say how much I loved this recipe and am going to make them again this week. I made extra and put them in the freezer ready to defrost for another meal.

    Commenter
    Kate
    Location
    NSW
    Date and time
    February 14, 2013, 3:18PM
  • Rating: 3.5 out of 5 stars

    Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in meatballs but not clear. Last para - add the tomato sugo? Not in ingredients - guess you mean passata. And then the poletti - a missing ingredient?? Had to look it up to see it was the meatballs!

    Commenter
    MrDog
    Location
    Date and time
    April 05, 2014, 11:22AM

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