Preparation time is 45minutes
Cook time is 30minutes
Total time is 1hours 15minutes
Serve is for 4 people
Difficulty level: 4 out of 4
17 Ingredients
Number of servings
4
- 500grams pork and veal mince
- 1 egg
- 1 brown onion
- 70grams fresh bread crumbs
- 30grams parmesan, grated
- 3 clove garlic, minced
- 1teaspoons fennel seeds
- 1teaspoons dried parsley
- 2 tbsp extra virgin olive oil
- 1teaspoons chilli flakes
- 790grams MUTTI Polpa
- 1 tbsp sugar
- 1 pinch sea salt
- 1/2teaspoons black pepper, cracked
- 1/4 cup parsley leaves, chopped
- 4 slices crusty bread, to serve
- 1teaspoons fresh basil leaves, to serve
Nutrition per serving
2280kJ / 545Cal
2280 Kilojoules or 545 Calories
26% of daily energy intake*
Protein
37.5grams
Fat
22.6grams
Carbs
47.8grams
Sugars
14.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 11
Start by making the meatballs. Grate the onion in a large mixing bowl and add the breadcrumbs. Toss to combine
Step 2 of 11
Add the remaining meatball ingredients to bowl and mix together thoroughly with your hands.
Step 3 of 11
Measure out a heaped tablespoon and roll lightly to form a ball.
Step 4 of 11
Repeat with remaining mixture, you should end up with around 30 meatballs. Place into the fridge for 30 minutes to firm up.
Step 5 of 11
Heat 1 tablespoon of oil in a large frying pan over medium-high heat.
Step 6 of 11
Cook the meatballs in batches until browned all over.
Step 7 of 11
Set aside whilst you make the sauce. Add the garlic and chilli flakes and stir for another 30 seconds, until fragrant.
Step 8 of 11
Add the 790g tin of MUTTI Polpa to the pan, along with the sugar, season well with salt and pepper.
Step 9 of 11
Turn the heat down, and simmer for 20 minutes.
Step 10 of 11
Taste to check the seasoning of the sauce, adjust if required. Add the meatballs back to the pan to warm through. Add chopped parsley and stir thorough
Step 11 of 11
Serve with crusty bread and basil leaves.
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