Polpette can be found in any Italian home and is considered a perfect accompaniment with pasta. More often, it’s eaten as a meal on it’s own, particularly when mopping up the tomato sugo with some crusty bread. It tastes even better the next day when eaten as a cold snack.
The ingredients and cooking methods vary, depending on which region you happen to indulge, in these classic “Italian meatballs” but one constant is the dish is quick and filling.
Substituting pork or beef with lean turkey mince creates a much healthier and low fat version of this traditional Italian dish.
Preparation Time: 15 minutes
Cooking Time: 15-20 minutes
Makes: 22 polpette (turkey meatballs)
500gm turkey mince
1 teaspoon oregano
2 tablespoons of basil
1 cup breadcrumbs
700ml sugo (tomato puree or sauce)
1 cup red wine
Turkey mince, egg, oregano, basil, black pepper
Bind the ingredients to make a meat paste
Using your hands, shape the meat into golf sized balls
Sugo tomato puree with salt and basil
Place the polpette into the sugo to cook
Bring sugo to the boil then simmer
I used my mum’s home made sugo to cook the polpette in. The sugo is made with tomato passata (puree), salt and basil.
Store bought tomato paste or passata will work equally as well.
223693 - 2023-07-17 07:24:48