Lamb meatballs in tomato sauce: "Polpette di Carne"
Italian meatballs in tomato sauce: "Polpette di Carne"
Meatballs in a simple tomato sauce —or Polpette di carne—are a true Italian classic. Some chefs gently poach their meatballs in the sauce but I prefer to cook them separately first to get a nice caramelised crust.
Ingredients
- FOR THE SAUCE:
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 1 tbsp rosemary, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp tomato puree
- 2 x 400g tins, san marzano tomatoes
- 1 tbsp tomato ketchup
- 2 tsp caster sugar
- 1 tsp red wine vinegar
- Pinch dried chilli flakes
- 1 chicken or vegetable stock cube
- 5 sundried tomatoes, chopped
- FOR THE MEATBALLS:
- 100ml full fat milk
- 130g stale white bread, crusts removed
- 500g lean minced lamb
- 1 banana shallot, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp dried oregano
- 1 clove garlic, crushed
- 2 heaped tsp dijon mustard
- salt & freshly ground pepper
- seasoned plain flour, to dust
- vegetable oil, to fry
- parmesan, to serve
Instructions
1. To make the meatballs, start by soaking the bread in the milk until completely soft, then squeeze out any excess liquid and combine with all of the other ingredients in a large bowl.2. Shape the mixture into small balls about the size of a chocolate truffle, this recipe should easily make 24, dust in seasoned flour and fry until browned all over. Reserve to one side.3. For the sauce, sweat the onions over a medium heat until soft but not coloured. Stir in the garlic and continue cooking for another two minutes.4. Add the tomato puree, sun dried tomatoes and chilli flakes and fry for another minute to remove the harsh flavour of the puree.5. Add the remaining sauce ingredients, mix well, then add the meatballs, turn down the heat and simmer gently for 15 minutes, stirring occasionally, until thick and the meatballs are cooked through. Serve with a grating of fresh parmesan.
Details
Prep time: Cook time: Total time: Yield: Serves 4See related blog...