Giuseppe’s Meatballs (just like mamma used to make)

Meatballs (or polpette in Italian) are so yummy and so easy to prepare! Here’s how mum made them (with a tweak or two of my own)!

Execution: Easy
Preparation time: 20 minutes
Cooking time: 40 minutes
Servings: 20-24 meatballs (golf ball size)
Ingredients:

• 250g beef mince

• 250g pork mince

• 2 Italian sausages (skin removed)

• 1 tsp chilli flakes (optional)

• 1/2 bunch of parsley (chopped)

• 3/4 cup panko bread crumbs

• 1 large carrot (grated)

• 1 large zucchini (grated)

• 1 large onion (grated)

• 2-3 garlic cloves (minced)

• 1 tsp salt

• Lots and lots of cracked pepper

• 1 lemon (zest only)

• 1 egg

For the sauce (if you would like to accompany your meatballs with spaghetti):

• Tomato passata, 800 g

• Red onion, 100 g

• Extra virgin olive oil, 60 g

• White wine, 100 g

• Salt, to taste

How to Prepare Your Meatballs:

Combine all ingredients well.

Roll into golf ball size balls (wet your hands so mixture doesn’t stick when rolling).

Once they’re prepared, you can bake them (for a ‘healthier’ version) or shallow fry.

Then you can decide whether to serve with a simple side salad or mash and veg OR pop them into a beautiful tomato sugo and serve them with pasta for a ‘spaghetti and meatball’ experience! (Spaghetti or Tagliatelle are my favourite)!

For Baking:

Place balls onto baking paper on an oven tray;

Spray meatballs with olive oil spray;

Place into a preheated 180 degree oven for 35-40mins.

For Shallow Frying:

Heat some olive oil in your frypan (about 1-2 cm). Place balls carefully into hot oil and shallow fry until golden brown on all sides.

Enjoy!