Polpette al sugo

Name: Polpette al sugo
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Traditional Italian
Ingredients: 400 g Minced beef; 200 g Minced pork; 80 g Stale crusty bread; 100 ml Whole milk; 1 piece Egg; 50 g Parmesan, finely grated; 15 g Fresh parsley; 1 clove Garlic; 700 g Tomato passata; 1 piece Onion; 2 tbsp Olive oil; 10 g Fresh basil; 1 pinch Ground nutmeg; 1½ tsp Salt; ¼ tsp Black pepper

65 min562 kcal each

Soft beef and pork meatballs with Parmigiano and milk-soaked bread, simmered in tomato sauce. A Sunday dish that freezes well.

Traditional ItalianMainHigh-Protein

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Ingredients

for 4 servings

Minced beef400 g
Minced pork200 g
Stale crusty bread80 g
Whole milk100 ml
Egg1 piece
Parmesan, finely grated50 g
Fresh parsley15 g
Garlic1 clove
Tomato passata700 g
Onion1 piece
Olive oil2 tbsp
Fresh basil10 g
Ground nutmeg1 pinch
Salt1½ tsp
Black pepper¼ tsp

Method

Prep 25 min · cook 40 min

Soak the bread in the milk for 5 minutes, then squeeze it out.
Mix the meats gently with the bread, egg, Parmigiano, chopped parsley and garlic, nutmeg, salt and pepper. Roll into about 24 balls.
Soften the chopped onion in the oil for 5 minutes, add the passata and a little salt and bring to a simmer.
Lower the meatballs into the sauce, cover and simmer for 30 minutes, turning them once.
Tear in the basil. They keep for 4 days in the fridge or 3 months in the freezer.

Nutrition

per serving

Cal

562

Protein

37g

Carbs

22g

Fat

36g

Of 36g of fat per serving, 12g is saturated.

Polpette al sugo

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Ingredients

Method

Nutrition

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