Polpetti Recipe
Kelly Brook Farm pork, Little Brook Farm beef meatballs with bucatini and pomodoro.
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Ingredients
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Meatballs
Bucatini and Pomodoro Sauce
Method
Meatballs Preparation
- 1
Mix the Ingredients
In a large bowl, combine the Kelly Brook Farm pork, Little Brook Farm beef, breadcrumbs, grated Parmesan cheese, minced garlic, egg, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly combined.
- 2
Form the Meatballs
Using your hands, form the mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a baking sheet lined with parchment paper.
- 3
Bake the Meatballs
Preheat the oven to 400°F (200°C). Bake the meatballs for 20-25 minutes or until they are browned and cooked through.
Bucatini and Pomodoro Sauce Preparation
- 4
Cook the Bucatini
In a large pot of salted boiling water, cook the bucatini pasta according to package instructions until al dente. Drain and set aside.
- 5
Make the Pomodoro Sauce
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute.
- 6
Add Tomatoes and Seasoning
Pour in the canned crushed tomatoes, and add the fresh basil leaves, salt, black pepper, and red pepper flakes. Stir well and let the sauce simmer for 10-15 minutes to meld the flavors.
- 7
Combine Pasta and Meatballs
Add the cooked bucatini and baked meatballs to the sauce. Gently toss to combine, ensuring the pasta and meatballs are well coated with the sauce.
- 8
Serve
Serve the Polpetti hot, garnished with additional basil or Parmesan cheese if desired.