Polpetti Recipe
Chickering Farm, Westmoreland, NH veal meatballs, baked, with mint yogurt, sage, mint pesto, and roasted tomatoes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Meatballs
In a large bowl, combine the ground veal, breadcrumbs, beaten egg, minced garlic, grated Parmesan cheese, chopped sage, salt, and black pepper. Mix until well combined.
- 2
Form the Meatballs
Shape the mixture into small meatballs, about 2.5 cm in diameter.
- 3
Bake the Meatballs
Preheat the oven to 200°C (400°F). Place the meatballs on a baking sheet lined with parchment paper and drizzle with olive oil. Bake for 20-25 minutes or until golden brown and cooked through.
- 4
Roast the Tomatoes
While the meatballs are baking, toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for the last 10-15 minutes of the meatballs' cooking time, until they are blistered.
- 5
Prepare the Mint Yogurt
In a small bowl, mix Greek yogurt with chopped fresh mint, a pinch of salt, and a squeeze of lemon juice. Adjust seasoning to taste.
- 6
Prepare the Mint Pesto (optional)
Blend fresh mint leaves, pine nuts, Parmesan cheese, garlic, and olive oil in a food processor until smooth. Season with salt and pepper to taste.
