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Polpette In Sugo

By June 1, 2017 easy dinners, healthy, recipe series, recipes, tasty tapas

Tasty polpette in a rich, fragrant and delicious tomato sugo and served with fresh oregano and shaved parmesan!

Polpette In Sugo | Mutti | Anisa Sabet | The Macadames-2-1

Recipe for Polpette In Sugo by Anisa Sabet for The Macadames. 

Italian inspired appetizers are always my go-to for dinner parties as they are often easy to throw together, always impress, and can mostly be done pre-dinner, leaving more time to enjoy your guests.

Today’s post features the first of three Italian inspired appetisers brought to you by Mutti, a tomato product producer based out of Northern Italy in the middle of the Food Valley, proximate to the city of Parma (where Parmigiano Reggiano and prosciutto come from). Mutti is a third-generation company, founded in 1899 (although their first crops were planted in 1850) and they have been bringing authentic tomatoes into homes ever since.

Using only Italian tomatoes, and by continous monitoring of the growing season and harvest, Mutti are able to maintain fresh and full flavours unlike many tinned and jarred tomato products on the market. I always struggle to cook tomato based recipes, as after travelling Italy extensively, Australian tomatoes leave much to be desired (or at least any that I have tried). Mutti’s range includes double concentrate tomato paste, passata (tomato puree), polpa (finely chopped tomatoes), cherry tomatoes, whole roma tomatoes and sugos (pre-made sauces for easy to make meals). Ive used a range of their products in these recipes and have found them all to be flavourful and easy to cook with. My favourite is the Polpa tomatoes (finely chopped tomatoes), it’s rich, thick, fragrant and perfect to use as a base for almost any tomato recipe.

I used my old favourite recipe for meat balls which includes my secret ingredient, nutmeg. You don’t need a lot but definitely add it in there (trust meeeeee!!).

To make the sauce I used a combination of Mutti products including the Passata (Tomato puree), Polpa tomatoes (Finely chopped tomatoes), Cherry Tomatoes and Double Concentrate Tomato Paste. The result was exactly what I wanted, a rich and fragrant and thick tomato sugo begging to be mopped up with fresh bread.

I hope you enjoy these recipes and i’d love to know what you think.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Polpette In Sugo | Mutti | Anisa Sabet | The Macadames-5-3

Polpette In Sugo | Mutti | Anisa Sabet | The Macadames-4-2

Polpette In Sugo | Mutti | Anisa Sabet | The Macadames-7-5

Polpette In Sugo | Mutti | Anisa Sabet | The Macadames-10-7

Ingredients:

For the polpette (makes 35 approx): 

  • 500g pork mince
  • 500g beef mince
  • 1 cup bread crumbs (I made my own using Italian bread, toasted in the oven + a good dash of sea salt)
  • 2 eggs
  • 1/4 onion, very finely sliced
  • 2 teaspoons minced garlic
  • 2 teaspoons dried oregano
  • 1/2 cup parmigiano reggiano, grated
  • 1/2 teaspoon nutmeg, freshly grated

For the sauce: 

  • 1/4 cup olive oil
  • 1 teaspoon minced garlic
  • 700g jar Mutti Passata (Tomato puree)
  • 1 400g tin Mutti Polpa tomatoes (Finely chopped tomatoes)
  • 1 400g tin Mutti Cherry Tomatoes
  • 1 tablespoon Mutti Double Tomato Paste
  • 2-3 teaspoons white sugar (or to taste)
  • Sea salt & pepper (to taste)

To serve: 

  • Parmigiano reggiano, grated
  • Fresh oregano leaves
  • Olive oil
  • Sea salt & pepper

Method:

1. To make the meatballs: in a large bowl, toss together the meatball ingredients with your hands. Season with sea salt & pepper. Using your hands, roll together balls and set aside on a baking tray or plate.

2. To make the sugo: in a deep set fry pan, heat up the olive oil. Add the garlic and fry until slightly browned. Add the passata, polpa, cherry tomatoes and tomato paste and cook covered for 45 minutes until it has reduced and thickened slightly. Add sugar, sea salt & pepper to taste.

3. To cook the polpette: Drop the meat balls into the sauce and cook covered for 5-10 minutes until the meat is tender.

4. To serve: serve in entree sized bowls, with freshly grated parmigiano and fresh basil leaves.

Storage: polpette will keep in an airtight container in the fridge for up to 5 days.

Buon Appetito!

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For another similar appetiser recipe, try my Garlic Chilli Prawns With Charred Lime.

Garlic Chilli Prawns | Food Styling | Anisa Sabet | The Macadames-146-138

Or my Oysters 6 Ways.

rene-linssen-oyster-knife-anisa-sabet-the-macadames-46-3

Anisa – The Macadames. xx

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