Polpette are generally served with spaghetti, but another pasta of your choice can of course be used. They are traditionally served as Sunday lunch, and are very popular.
SERVES 4, PREP:15 mins, COOK:30 mins.
Ingredients you will need are as follows:
Into a large bowl place meat, cheese, breadcrumbs, garlic, egg, salt and pepper,and mix with your hand. Add the wine whilst mixing, then add milk. If the mix is too hard add a little more milk, if too soft a few more breadcrumbs,until you get the right consistency,not too hard but not too soft.
Now make balls the size of a small egg.
In a pan heat 1/2 ltr vegetable oil and fry the meatballs until they are golden brown. Have the oil at a medium heat, if too hot they will cook on the outside and not on the inside. Drain on kitchen paper to get rid of excess oil.
Salsa al Pomodoro (Tomato Sauce)
Place all the ingredients in a pan and bring to the boil,simmer for 15 mins.
Remove from heat and blend ,adding the water
Transfer the meatballs into the pan with the sauce and let simmer for 20 minutes
Serve with the pasta of your choice as directed on the packet.
This article was written by Val