This traditional Polpette 'meatball' recipe is delish and sure to impress!
Meatballs
1kg ground beef mince
120ml milk
3 slices old bread
1 medium brown onion grated
75g parmesan grated
12g flake salt
8g dried rubbed oregano
¼ cup flat leaf parsley leaves finely chopped
Sugo
1 large brown onion
1 carrot
1 stick celery
½ leek
8 cloves garlic
125ml dry white wine
800g whole peeled tomatoes
Salt, sugar & vinegar to season
METHOD;
For the sugo; finely dice the brown onion, carrot, celery, leek & garlic. In a large pot gently heat some olive oil and sautee vegetables until starting to colour and soften. Add the white wine to deglaze the pan. Add the whole peeled tomatoes and bring to the boil. Lower pan to a gentle simmer and allow to cook for 1 hour.
For the meatballs; preheat the oven to 200 degrees. Add the sliced bread, grated onion, parmesan, oregano, parsley & milk into a bowl and mix until a thick paste forms. In a large bowl add ground beef and flake salt, working together with clean hands until well combined. Slowly add the milk mixture into the beef until both well combined. Roll the meatballs in golf-ball size balls and add to a baking tray. Once all the meat balls are rolled put tray in the oven for 12-14 minutes or until the meatballs are flushing pink in the middle.
At this point remove tomato sugo from the heat and blend with a stick blender until smooth. Add meatballs to sugo and cook on low for another 15 minutes. Serve with crusty bread or over spaghetti with loads of parmesan.
