ITALIAN CHICKEN OR PORK POLPETTE IN TOMATO SUGO
(Frikkadelle in tamatie en uie smoor)
250 g minced chicken or pork
3 tbsp dry bread crumbs
1 tbsp freshly grated Parmesan cheese (not the powdered junk)
1 tbsp finely chopped parsley
1/2 onion, finely grated
1 large egg yolk beaten
salt and pepper
Mix everything together. Remember the seasoning will seep out of the polpette as they cook, flavouring the tomatoes, so make sure you season them well to start with. Mould into walnut size balls.
Cook tomato sugo – chopped tomatoes, onions, garlic, touch of chilli. Add some Parmesan to taste, add cream – optional. Drop the polpette into the cooked sauce, cook until done. Serve on pasta or rice.
Photo: Petro Borchard
