After having the most magnificant spaghetti and meatballs at the University Cafe, Lygon St, Carlton, I went in search of an italian meatball recipe that recreated, the soft juicy flavourfull meatballs I had there.
Having discovered the secret to soft meatballs is that they are not pan fried, but simmered in a tomato passata instead, I went looking for recipes. The following one is my adaptation of the Food.com recipe:
Polpette
Having discovered the secret to soft meatballs is that they are not pan fried, but simmered in a tomato passata instead, I went looking for recipes. The following one is my adaptation of the Food.com recipe:
Polpette- 1kg pork and veal mince (or mixture pork and beef)
- 2 eggs
- 1 cup breadcrumbs (fresh)
- 1/3 cup parmesan cheese
- 1 tsp oregano
- 1 garlic clove crushed
- 1/2 small onion chopped finely
- tbspn shredded fresh basil leaves
- salt and pepper
- spaghetti sauce (or passata) enough to cover meatballs
Mix all ingredients together, form into meatball the size of golfballs.
Pour sauce in a large saucepan and drop meatballs in. Simmer on low heat for 1 - 1.5 hours
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