POLPETTE-MEATBALLS IN TOMATO THYME SAUCE
500 gr good quality lean Topside Mince
200 gr Pork mince
200 gr Veal mince
80 gr grated Parmesan cheese
1 large clove garlic chopped
Chopped flat leaf italian parsley
4 slices white bread soaked in milk and squeezed
1 extra large egg
Salt Pepper
Mix all ingredients and roll into balls and dip them into flour
Put 10 Tbs oil and 30gr butter into pan let butter start bubble and add your meatballs let them brown nicely. Remove meatballs and keep the oil and butter with the meat juices. Take a tin of chopped tomatoes throw it into oil/butter that you have kept aside add about 1tsp thyme and a little water let it cook for about 10 minutes on low heat then add your meatballs again and let them simmer for about another 5 minutes. Ready to eat
Photo and recipe: Sabrina Merli
2nd photo: Venita Bok Nolte
