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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:

  • 600 gm of mince (for best results 400gm beef 200gms pork)
  • 1 egg
  • 100gm breadcrumbs
  • 50 gm grated pecorino cheese (can be substituted with parmesan)
  • 1 garlic clove chopped
  • Small bunch of parsley,chopped,leaves only
  • 200 mls red wine
  • 100 mls milk
  • Salt & Pepper to taste

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)


  • 2 x 800 gm tins of chopped tomatoes
  • 1/2 onion roughly chopped
  • A few basil leaves,torn
  • 100mls Extra Virgin olive oil
  • 1 stock cube
  • 1/2 Ltr water

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.

Buon Appetito

This article was written by Val


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