Polpette (meatballs)

Polpette (meatballs)

Despite the common misconception, spaghetti and meatballs is not an Italian dish. Spaghetti, yes. Meatballs, yes. But never together! Spaghetti is typically served as a primo, and meatballs (or polpette) are served as the next course (secondo), on their own or with crusty bread, potatoes or other vegetables.

My most memorable polpette experience in Italy was at a small place called Poplette & Co in Turin. It serves only polpette (takeaway or eat-in) and is decorated with pop culture (hence the name Poplette).

My recipe for meatballs uses a mixture of ground beef and pork, which is cooked in a rich tomato sauce. I always make a big batch and freeze half so I have a meal ready to go when I can’t be bothered cooking.

Serves 6

Ingredients

For the meatballs
500g beef mince
500g pork mince
1/3 cup pine nuts
1 cup fresh breadcrumbs
1/2 cup milk
1/2 cup parmesan, finely grated
2 tbsp flat leaf parsley, finely chopped
2 cloves garlic, crushed
2 eggs, lightly beaten

For the sauce
1 small onion
2 cloves garlic, peeled
2 sprigs basil (leaves attached)
1 sprig rosemary
2 tins (800g) plum or chopped tomatoes

Extra virgin olive oil
Salt and pepper

Method

1. To prepare the meatballs, place the breadcrumbs in a bowl and pour over the milk. Leave to soak for about 10 minutes then drain any excess milk. Lightly toast the pine nuts in a frying pan over a low-medium heat until just coloured.

2. Combine the breadcrumbs, pine nuts and other meatball ingredients in a large bowl and use your hands to incorporate everything together. Roll the mixture into golf ball sized balls and transfer to a plate.

3. Heat 3 tbsp olive oil in a large frying pan or casserole dish (with a lid) on a medium-high heat. Sear the meatballs in batches until they are browned on all sides, about 2 minutes per side. Transfer the meatballs back onto the plate.

4. Reduce the heat to low-medium and add the onion, cooking for about 5 minutes until softened. Add the whole garlic cloves and sprigs of basil and rosemary, and stir for a minute or two until fragrant. Add the tinned tomatoes, along with about half a tin of water, and season with salt and pepper.

5. Return the meatballs to the pan and bring the sauce to a simmer. Cover and cook for 20 minutes, stirring occasionally. Uncover and cook for a further 20 minutes, or until the sauce has reduced to a rich, thick consistency.

6. Serve topped with finely chopped flat leaf parsley and grated parmesan, alongside some crusty bread or crispy potatoes.