DINNER

Polpette

Practical information
Number of people6
Preparation time30 minutes
Cooking time30 minutes
Degree of difficulty Easy

Ingredients:

For the meatballs:

  • 400 g ground veal
  • 200 g ground beef
  • 300 g sausage meat
  • 1 yellow onion
  • 2 tbsp. to s. by the way
  • 6 slices of crustless sandwich bread
  • 200 g milk
  • 2 tbsp. to s. dried oregano
  • 200 g of grana padano aop
  • salt pepper

 

For the sauce and the finish:

  • 1.2 kg of tomato puree
  • 3 sprigs of fresh rosemary
  • 60 g shavings of grana padano aop
  • A few pine nuts

Steps:

  • Making and cooking meatballs .Peel and finely chop the onion. Mince the caprices. Pan-fry in olive oil until the onions turn translucent.
  • Soak the slices of white bread in the milk, then put them in a bowl with the meats, onions and fried ca ^ pres, oregano, Grana padano, salt and pepper. Mix everything by hand – wearing gloves – to obtain a homogeneous mixture.
  • Preheat the oven to 200 ° C without the baking tray. Bake them for 10 minutes.

Preparation of the sauce and finishing

  • In a large saucepan, heat the tomato puree with the sprigs of rosemary and immerse the meatballs. Simmer for 10 min.
  • Serve hot with shavings of Grana Padano, fresh herbs and a few pine nuts.

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