John Myers
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Polpette Della Casa
The perfect polpette della casa recipe with a picture and simple step-by-step instructions.
Polpette
- 1 Onion
- 3 Garlic cloves
- 100 g Pine nuts
- 3 tbsp Olive oil
- 500 g Ground beef
- 25 g Parmesan
- 3 tbsp Breadcrumbs
- 1 Egg
- 150 g Ricotta
- 2 tsp Fennel seeds
- 1 tsp Finely chopped parsley
- Salt
- Pepper from the grinder
Tomato sauce
- 1 Can (400 g) Cherry tomatoes
- 500 ml Coarsely sieved tomatoes
- 1 Little ones Onion
- 2 Garlic cloves
- 1 tbsp Olive oil
- 1 tsp Sugar
- 100 ml Red wine
- 2 tsp Oregano
- Salt
- Pepper from the grinder
Polpette
- Coarsely chop the pine nuts. Finely chop the onion and garlic. Sauté in 3 tablespoons of olive oil with the coarsely chopped pine nuts until golden brown. Let cool down briefly. Finely chop the basil. Grate the Parmesan. Add all ingredients to the ground beef and mix briefly until everything is well combined. Shape the mixture into approx. 25-30 g balls. Fry the meatballs in a frying pan in 2 tablespoons of olive oil over medium heat for 12 to 15 minutes until golden brown.
Tomato sauce
- Finely chop the onion and garlic, sauté in the olive oil. Sprinkle with sugar and caramelize briefly. Deglaze with wine and let it boil down a little. Roughly chop the cherry tomatoes and add together with the juice with the strained tomatoes and simmer, half covered, for about 20 minutes. Season the tomato sauce with oregano, salt and pepper.
finish
- Add meatballs to the sauce and simmer for another 10 minutes. Sprinkle the polpette and tomato sauce with basil, serve. Fresh ciabatta or noodles also taste good.
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