Polpette Al Sugo

This Italian classic is full of hearty goodness; moist and tender meatballs in a mouthwatering tomato sauce. Paired with parpadelle pasta, whip up this polpette al sugo recipe for a tasty mid-week meal or serve with pesto toast or garlic bread and a side salad for a simple but impressive weekend dinner party.

Equipment

• KitchenAid Food Processor
• Measuring spoons
• Measuring jugs
• Chef’s knife

Ingredients

Meatballs

• 350g chuck beef, cut into 1 inch pieces
• 250g pork shoulder, trimmed of any excess fat, cut into 1 inch pieces
• 2 garlic cloves, peeled
• 1/4 cup fresh Italian parsley leaves
• 1/4 onion, cut into 1 inch pieces
• 1/4 cup Italian herb seasoned breadcrumbs
• 30g grated parmesan
• 1 tsp salt
• 1 tsp pepper
• 1 egg

Sugo

• 60ml olive oil
• 500ml water
• 1/2 onion
• 1 garlic clove
• 700ml passata
• 60g tomato paste

Instructions

1. Place pork and beef pieces into the freezer for 30 minutes
2. Attach the chopping blade to your food processor 
3. Add garlic, onion, parsley, salt, pepper, parmesan and breadcrumbs to the bowl and blitz until finely chopped
4. Add the egg and the semi frozen pieces of pork and beef to the bowl 
5. Blitz until the meat is minced and all ingredients are combined
6. Make tablespoon sized meatballs and place on a tray lined with baking paper in the oven for 20 minutes or until nicely browned
7. For the sugo, add the olive oil to a heated frypan
8. Add garlic and onions and fry until soft
9. Add passata and water to the pan and bring to the boil
10.  Add tomato paste and simmer for approximately 1 hour
11. Add the meatballs to the sugo to simmer for the last 10 minutes 
12. Serve with your favourite pasta or crusty bread

Recipe by Kitchen Warehouse

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