Ingredients
The following ingredients have 4 Servings
- 1 tbs olive oil
- 2.00 onion, finely chopped
- 2 garlic cloves, finely grated
- 1 tbs tomato paste
- 420g jar cherry tomato pasta sauce (we used Sacla)
- 2 tbs thyme leaves, chopped
- 1 cup (250ml) beef stock
- 400g can cannellini beans, rinsed, drained
- 150g mozzarella, grated
- Basil leaves and garlic bread, to serve
- 1/3 cup (80ml) extra virgin olive oil
- 2 garlic cloves, crushed
- 100g fresh white breadcrumbs
- 1/2 cup (125ml) milk
- 500g pork mince
- 4 slices prosciutto, finely chopped
- 60g parmesan, grated
- Finely grated zest 1 lemon
- 11/2 tsp fennel seeds, crushed
- 1 tsp dried oregano
- 1 egg, lightly beaten
Instruction
- For polpette, heat 2 tbs oil in a frypan over medium heat. Add onion and cook, stirring, for 3-4 minutes until softened. Add garlic and cook for a further 1 minute or until fragrant. Remove mixture from pan and set aside to cool.
- Place breadcrumbs and milk in a large bowl and set aside for 5 minutes to soften. Add cooled onion mixture and remaining ingredients, and stir to combine. Shape into walnut-sized polpette.
- Place on a baking paper-lined baking tray and chill for 30 minutes to firm up slightly.
- Heat remaining 2 tbs oil in a large frypan over medium-high heat. Add polpette and cook, turning, for 4-5 minutes until browned all over. Remove from pan and place in a large ovenproof dish.
- Preheat the oven to 220°C. For the sauce, return pan to medium heat.
- Add oil and onion, and cook for 3-4 minutes until softened.
- Add the garlic and cook for a further 1 minute or until fragrant.
- Add the tomato paste and cook, stirring, for 30 seconds to coat. Add pasta sauce, thyme, beef stock and beans, and bring to a simmer. Reduce heat to low and simmer for 8-10 minutes until slightly reduced. Pour over meatballs, then scatter over mozzarella.
- Bake for 8-10 minutes until cheese has melted. Top polpette with basil leaves and serve with garlic bread on the side.
