Name: Mozzarella-Stuffed Polpette with Marinara Sauce
Prep time: 30 min
Total time: PT30 M
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

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.