Polpette al Sugo (Beef and Pork Meatballs Braised in Tomato Sauce)
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Ingredients
- 250 g beef mince
- 250 g pork mince
- 50 g fresh breadcrumbs
- 1 egg, beaten
- 30 g parmesan, grated
- 3 garlic cloves
- 20 ml olive oil
- 500 g passata
- 10 g fresh basil leaves
- 200 g day-old crusty bread
Nutrition (per serving)
- Calories
- 560 kcal
- Protein
- 35.9 g
- Carbohydrate
- 37 g
- of which sugars
- 7 g
- Fat
- 28.4 g
- of which saturates
- 10.1 g
- Fibre
- 3.6 g
- Salt
- 1.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the beef mince, pork mince, breadcrumbs, beaten egg, parmesan and 1 crushed garlic clove together, season, and shape into 16 meatballs.
- 2
Heat the olive oil in a large frying pan over a medium-high heat and brown the meatballs for 5-6 minutes, turning, until golden all over, then lift out.
- 3
Add the remaining garlic to the pan and cook for 1 minute, then pour in the passata and bring to a simmer.
- 4
Return the meatballs to the sauce, cover and simmer for 20 minutes until cooked through with no pink remaining and the sauce has thickened.
- 5
Tear over the basil and serve with the crusty bread.
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