Polpette Recipe
Pork and beef meatballs, tomato sauce, parmesan cream, basil
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Ingredients
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Meatballs
Tomato Sauce
Parmesan Cream
To finish
Method
Meatballs
- 1
Soak breadcrumbs
Place the fresh breadcrumbs in a small bowl and pour the whole milk over them. Let soak for 5 minutes until softened.
- 2
- 3
Form meatballs
Portion the mixture into 18–20 meatballs (about 1.25 oz / 35 g each) and roll gently between your palms to make smooth spheres. Place them on a tray lined with parchment.
- 4
Sear meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches so you don't crowd the pan, brown the meatballs on all sides (about 2–3 minutes per side) until nicely caramelized but not cooked through. Transfer browned meatballs to a plate and set aside.
Tomato Sauce
- 5
Sweat aromatics
In a large saucepan or deep skillet, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant.
- 6
Add tomatoes
Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, dried oregano, 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar (if using). Bring to a gentle simmer.
- 7
Simmer with meatballs
Carefully nestle the seared meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 18–22 minutes, turning the meatballs once, until cooked through (internal temperature 70–75°C / 160–165°F) and the sauce has thickened slightly.
- 8
Finish sauce
Taste and adjust seasoning. Stir in the chiffonade basil leaves and remove from heat, leaving meatballs in sauce while you make the Parmesan cream.
Parmesan Cream
- 9
Make cream
In a small saucepan over low heat, combine 3/4 cup heavy cream and 1 tablespoon butter. Warm gently until steaming but not boiling.
- 10
Incorporate cheese
Whisk in 1/2 cup grated Parmesan until melted and the mixture is smooth and slightly thickened (1–2 minutes). Season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm on very low heat; do not boil or the cream may separate.
To finish
- 11
Plate
Spoon a little tomato sauce onto warmed plates. Place 3–4 meatballs per serving on the sauce.
- 12
Finish with cream and garnish
Drizzle about 1–2 tablespoons of the warm Parmesan cream over each portion of meatballs and sauce. Sprinkle extra grated Parmesan and garnish with fresh basil leaves. Serve immediately.