Monday, 2 May 2016

Polpette Stuffed with Cheese and Tomato Sauce

Polpette are an Italian version of meatballs and sound much more exotic. I like to stuff a little piece of provolone  or mozzarella cheese into each meatball before frying, a pitted olive is also good. Use your favourite mince and add whatever flavours you like. I nearly always use minced beef or pork and veal,  garlic, an egg, some breadcrumbs and freshly ground black pepper as a starting point and then add other ingredients. Use this recipe for rissoles as a base for the polpette.

This version has grated zucchini added to the mince and a cube of provolone.

The provolone doesn't melt as much as mozzarella.

These are minced lamb with minced onion, chopped parsley, yellow zucchini and has oat bran and chia seeds instead of breadcrumbs and mozzarella.

The Process

Make meat mixture,this has grated zucchini added. Form into balls and place a cube of cheese inside each polpette.

Roll each stuffed meatball in flour.
Pan fry until golden brown and the meat feels firm and is cooked.
Make a tomato sauce by puréeing fresh tomatoes, an onion and some garlic. Tinned tomatoes will work just as well. Add a generous pinch of sugar to cut down on the acidity of the tomatoes.

Add the sauce to the meatballs, season with pepper and some herbs if desired. Simmer until the sauce has reduced.

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