- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 30 mins
- Serves
- 6 to 8 portions
Ingredients
- Polpette
- 1.5 lbs
- ground pork
- 3 tbsp.
- olive oil
- 1
- egg, lightly beaten
- 1
- slice of bread, dipped into 60 ml (¼ cup) of milk
- ¼ cup
- black olives, chopped
- 2
- cloves of garlic, minced
- Zest of 1 lemon
- mozzarella
- Salt and pepper
- Marinara sauce
- 3 tbsp
- olive oil
- 1
- onion, minced
- 2 cans
- Italian tomatoes
- Salt and pepper
- Topping (to taste)
- Chopped basil
- Lemon zest
- Shredded Parmesan
- Olive oil
Directions
- Step 1
- Preheat oven to 230°C (450°F).
- Step 2
- Polpette: Mix all the ingredients, except the mozzarella, in a bowl. Shape the meatballs, placing a piece of mozzarella in the centre and pressing the meat around the cheese to reshape the polpette.
Spread the polpette on a baking sheet lined with parchment paper. Cook approximately 30 minutes, or until the meatballs are golden and cooked thoroughly.
- Step 3
- Marinara sauce: In a large pot, heat the oil and sweat the onion. Add the tomatoes and season with salt and pepper. Simmer on low heat for approximately 25 minutes, stirring occasionally and crushing the tomatoes.
- Step 4
- Serve the polpette with marinara sauce, and top with chopped basil, lemon zest, shredded Parmesan, and a drizzle of olive oil.
