Polpette and tomato sauce by Josée di Stasio
Prep Time
Cooking Mode
500 mL (2 cups) cup fresh bread with crust removed or other type of bread, cut into cubes (or other type of bread)
175 mL (¾ cup) cup milk
1 egg, beaten
60 mL (¼ cup) cup grated Parmesan
1 garlic clove, chopped
5 mL (1 tsp.) tsp salt
125 mL (½ cup) cup chopped Italian parsley
5 mL (1 tsp.) tsp dried oregano
to taste to taste, freshly ground pepper
1 pinch hot pepper
225 g (½ lb.) lb medium ground pork
225 g (½ lb.) lb ground veal
225 g (½ lb.) lb medium ground beef
250 mL (1 cup) cup panko or Italian breadcrumbs
125 mL (½ cup) cup grated Parmesan
to taste parsley leaves
2 cans (796 mL/28 oz.) oz whole tomatoes
1 garlic clove, chopped
60 mL (¼ cup) cup salted butter
5 mL (1 tsp.) tsp honey or sugar
to taste salt and freshly ground pepper
500 mL (2 cups) cup fresh bread with crust removed or other type of bread, cut into cubes (or other type of bread)
175 mL (¾ cup) cup milk
1 egg, beaten
60 mL (¼ cup) cup grated Parmesan
1 garlic clove, chopped
5 mL (1 tsp.) tsp salt
125 mL (½ cup) cup chopped Italian parsley
5 mL (1 tsp.) tsp dried oregano
to taste to taste, freshly ground pepper
1 pinch hot pepper
225 g (½ lb.) lb medium ground pork
225 g (½ lb.) lb ground veal
225 g (½ lb.) lb medium ground beef
250 mL (1 cup) cup panko or Italian breadcrumbs
125 mL (½ cup) cup grated Parmesan
to taste parsley leaves
2 cans (796 mL/28 oz.) oz whole tomatoes
1 garlic clove, chopped
60 mL (¼ cup) cup salted butter
5 mL (1 tsp.) tsp honey or sugar
to taste salt and freshly ground pepper
Directions
1Preheat oven to 230°C (450°F).
2Drain tomatoes and crush them in the strainer. Reserve juice.
3Put tomatoes in a baking dish. Add the garlic, butter, honey, and then season. Bake uncovered for 60 minutes, stirring a few times.
4Meanwhile, place bread cubes in a large bowl.
5Add milk and soak for 15 minutes.
6Add beaten egg, Parmesan, garlic, salt, parsley, oregano, pepper, and hot pepper. Mix well.
7Add the three ground meats and mix well.
8Cook a small amount of meat, verify the seasoning, and adjust as needed.
9Shape into meatballs about 160 g (5.3 oz.) or 8 cm (3 in.) in diameter.
10Do not overwork the meat.
11Roll meatballs in the breadcrumbs.
12Line the baking dish with parchment paper or grease it with olive oil.
13Place meatballs in oven for 20 minutes before the tomato sauce should be done.
14Bake for 15 minutes, sprinkle with Parmesan, and then place under the broiler for another 5 minutes. (If using parchment paper, be sure not to place the baking dish too close to the broiler to avoid having it catch fire.)
15If you like, garnish with parsley leaves when serving.
16Serve with small pasta garnished with a knob of butter, tomato sauce, salt, and freshly ground pepper.
17Freeze the tomato juice for adding to soup.
18In Italian, the word "polpetta" means a ball made with meat, vegetable, or fish. Whether you prefer them small, medium, or large, don't hesitate to vary the meatballs’ size. Simply adjust cooking time accordingly. A comforting dish any time.
Disclaimer
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Personal Note
Personal Note