Polpette means ‘meatballs’ and this is a favourite pasta dish enjoyed by all the Colaneri family. It’s quick and simple to put together and more importantly it tastes GREAT. Usually there is a call around to all family members mid afternoon that ‘dinner is on’. We all arrive at 6pm, you can smell the sauce cooking before you enter the back door. Nonno is scattering around setting the table and choosing the wine, Nonna shows the attentive babies what is cooking on the stove and does her usual ‘be careful not to touch, it’s hot’ instruction.
Serves 6 + babies
2 x 400g Yarra Valley Pasta’s Free-Range Egg Spaghettini
2 x 500g jars of Tomato & Basil Pasta Sauc e
For the Polpette
500g minced lean veal or beef
500g minced lean pork
2 free range eggs
1 to 2 cups breadcrumb (as needed)
Good quality sea salt and pepper
1 to 2 cups flat leaf parsley, roughly chopped
2 cloves of garlic
vegetable oil for cooking
In a large bowl, combine both veal/chicken and pork mince and season well with salt and pepper. Add garlic, eggs and parsley and mix through. Gradually add in breadcrumb to combine all ingredients until firm to touch. Spoon out a tablespoon full of mixture into the palm of your hand and rub together gently to form a round ball (it doesn’t have to be perfect!). Place balls aside on to a tray lined with grease proof paper until you are ready to cook.
In a large non stick sauce pan, add vegetable oil and heat suitable for shallow frying. Place polpette into pan and cook gently, (trying not to let them burn) turning until they turn golden brown. Once polpette are semi cooked, place them into the simmering sauce pot and allow them to cook through for another 20 to 25 minutes. We set polpette aside into another dish for ease of plating up.
Place fresh pasta into a generous pot of simmering salted water and cook for 6 – 8 minutes. Drain well and toss through the sauce, plate up and you can then place as many polpette onto the individual plates as you like or they want! Don‘t forget the freshly grated grana padano cheese.