Buon Giorno. Oggi facciamo polpettini in salsa di pommodoro. Un piatto classico, apprezzato da tutte le età. In other words, good morning. Today we are going to make meatballs in tomato sugo. This Italian classic is a favourite with young and old. My lovely Sydney-based Italian friend, Tina, has fond memories of making meatballs with her beloved mother, Cristina, and her Zia (Aunt) Antonietta, who were born in the Campania region of Italy. Tina says 'Only that a waistline and diet wasn't an issue, we would fry meatballs in loads of oil. The fillings were eggs, breadcrumbs, loads of garlic (but of course!) parsley, salt and Parmesan. They would smell so divine and taste just as good. We'd eat them as they came out of the pan. They were just as delicious cold, in sandwiches. When mum became unwell and while she could still eat, Zia Antoinetta, made miniature turkey meatballs. They were the size of a large olive. Bite sized. I made a few more batches since she first introduced me to them, but haven't made them since. The sugo (sauce) ones were made but not as often. We cooked with other pieces of meat in the sauce, such as involtini, bits of pork sausage, and mostly pork belly rashers (ah, the early days of no cholesterol counting). I have a recipe to try for baked turkey meatballs... one day... it's on the list... a long list. We also made chicken meatballs that were tiny in size, smaller than a cool mint. They would take hours to make. Sometimes up to three or four family members would help, depending on volumes needed. We would them cook them in the lightest chicken broth. A gorgeous starter, before the lasagna, and of course, after the antipasto.' Such special memories, Tina. Grazie bella for sharing with me and my readers of Good Things. And now to my recipe for Polpettine in salsa di pomodoro. It's quick, simple, fresh, delicious... and low in fat (as the meatballs are baked and there is no oil used in the making of the sauce). The addition of rice crumbs to the meatballs also means this dish is gluten free (served with gluten free pasta, of course). Don't overcook the sauce... keep it fresh. It's lip-smackingly good! MEATBALLS IN TOMATO SUGO 500g pork and veal mince 2 cloves garlic, finely chopped 1 French eschalot, finely chopped1 tablespoon fresh flat leaf parsley, finely chopped 1 teaspoon wild mushroom and black garlic salt* 1/2 cup rice crumbs (or fresh bread crumbs if preferred) olive oil (to spray or brush on) 400g Pasta of your choice and freshly shaved Parmesan, to serve For the sauce: 2 x 400g cans diced/crushed tomatoes plus 1-2 ripe tomatoes, peeled and diced (or use 10-12 ripe tomatoes, peeled and diced) a handful of fresh basil leaves, roughly torn freshly ground black pepper sea salt, to taste As soon as you have walked in the door, preheat oven to 170 degrees C. Then, take off your coat and step back into the kitchen. Combine the mince with the chopped garlic, eschalot, parsley, wild mushroom and black garlic salt (or sea salt and pepper) and rice crumbs. Mix well with clean hands and roll into small meatballs or polpettine, the size of a walnut. Place onto a lined baking sheet or tray. Brush or spray lightly with olive oil and bake for 20 minutes, until the meatballs are just cooked. To make the sauce, combine the tomatoes, basil and pepper, and simmer for a 3-4 minutes. Add the meatballs and heat through. Serve on cooked pasta with shaved Parmesan cheese. Serves 4-6. *A delicious salt fusion, available from Marco Marinelli, The Mushroom Man, at Adelaide Central Market. To give your meatballs an extra 'kick', add some finely chopped lemon zest, chopped chillies, or some Lucknow fennel seeds, which sit beautifully with minced pork. The process in pictures...Buon appetito... You may also enjoy... Tell me, do you enjoy a meal of meatballs? Does your Mamma, Nonna or Zia make them? Please, share your recipe with us.
1/8/2013 08:08:18 pm
This made me smile for I just sat down after making spaghetti and meatballs for Bear. :-) Yours is beautiful and delicious. :-)
Lizzy
1/8/2013 08:10:01 pm
Snap! Grazie, bella. 1/8/2013 08:31:01 pm
I love meatballs in tomato sauce Lizzy, so deliciously rich and comforting. Your version looks so good and now I am craving pasta! Happy weekend x
Lizzy
1/8/2013 08:38:06 pm
Thanks so much, Jane.... one of those really enjoyable meals, isn't it. Happy weekend to you too xo 2/8/2013 05:20:11 am
I've always made huge meatballs so the tiny ones sound really interesting and also like a lot of hard work too (but worth it!).
Lizzy
2/8/2013 02:43:29 pm
Nah... much less fiddly than decorating a cupcake, methinks! ; D 2/8/2013 09:23:17 am
This is more often a winter meal for us but we have had such a lovely break from the heat of summer that I'm craving it right now. Looks delish Lizzy!
Lizzy
2/8/2013 02:44:04 pm
True, Barbara... we are in the depths of winter here... and it's delish indeed xo 2/8/2013 09:32:14 am
I loved Tina's story! And this is a great looking dish. I almost never make meatballs, mainly because I prefer a meat sauce. But my mother always made meatballs. Definitely something I need to make again - I can compare your recipe to my mom's!
Lizzy
2/8/2013 02:44:50 pm
Thanks John, it was lovely of Tina to share her story, especially that her beloved mum is no longer with us. 2/8/2013 11:49:41 am
We've been away in Chicago getting into trouble with a famous blogger, stay tuned on Monday for the low down.
Lizzy
2/8/2013 02:45:46 pm
You are breaking my heart with the story of your mother when she was ill... wow... tears well in my eyes, and I think of my own mum.
Lizzy
2/8/2013 02:46:29 pm
Thanks Celia... no, no, no to the loads of work... quick and deft cook's hands like yours make light work of such things! : ) 2/8/2013 02:36:58 pm
Just the word polpetttine is enough to get my attention. I think the father-in-law would love this. I'm on the job!
Lizzy
2/8/2013 02:52:08 pm
I think he might do so too, Maureen... tiny morsels for a gentle old man xo
Eha
2/8/2013 05:39:26 pm
Oh Lizzy: I so enjoy the beginning of your lesson - Put on the oven, then take off your coat!! My kind of logic :) ! Lovely simple, familiar, appetizing, tasty offering - honestly I know I have the meat to make the mince, so . . . and I love the balls smallish . . .
Lizzy
2/8/2013 06:12:07 pm
Thank you : ) You know, that's how quickly and simply you can make these meatballs.... : ) 2/8/2013 06:20:02 pm
Both the meatballs and the tomato sauce look mouth-watering, a bowl of comfort!
Lizzy
2/8/2013 08:58:55 pm
Absolutely.... thanks Laura.
Lizzy
2/8/2013 11:29:53 pm
Gary, thank you!
Lizzy
3/8/2013 12:04:59 am
Thanks Bec... and gluten free! : ) 3/8/2013 04:05:51 am
This looks so subtle and lush and satisfying - like Italian food should. The pasta looks homemade. Gorgeous story behind the yummy recipe... I also have my favourite all time meatball recipe, but there is always room for another meatball recipe. I love them.
Lizzy
3/8/2013 07:07:29 am
Valerie, thank you.... I must say, it is particularly delicious... now I must go see if i can find your meatball recipe!
Lizzy
3/8/2013 07:07:49 am
Thank you Zsuzsa xo 4/8/2013 06:50:39 pm
I have just made sugo so the meatball recipe is perfect timing :)
Lizzy
4/8/2013 09:00:53 pm
Ah, perfect timing indeed Tandy : ) 6/8/2013 03:37:57 am
Thank you for sharingTIna's bittersweet story, as well as her family recipe. I love the seasonings she uses in her meatballs. I always do mine in the oven too, although I use turkey in preference to the red meat. Ground rice is a nice, unexpected Asian twist too
Lizzy
9/8/2013 10:13:20 am
My pleasure, Kellie... the recipe here is mine, the story is Tina's. Turkey would make nice meatballs too. xo Comments are closed.
|
Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
All
NB: I use Australian standard measuring cups and spoons in my recipes.
|