Wednesday, January 23, 2013

Polpette Con Mozzarella

There are so many ways to serve these wonderful little meat balls with a surprise inside!  Cooked in a simple and light Italian red sauce they are perfect for hoagies, with spaghetti or polenta!
Watch the short how to video here:

1 onion diced
2 cloves garlic minced
2 tablespoons olive oil
1 tablespoon dried oregano
¼ cup chicken stock
¼ cup white wine ½ teaspoon salt & fresh ground black pepper
750 grams tomato puree
1 pound ground beef
½ pound ground pork
1 tablespoon fresh oregano chopped
1 egg beaten
¼ cup Italian bread crumbs
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt & pepper
8 ounces mini fresh mozzarella balls
Sauté the onion and garlic in the olive oil until soft and translucent
Add the oregano, salt, pepper, stock, wine and tomato puree
Cover and simmer for 30 minutes
Mix together the beef, pork, oregano, egg, bread crumbs salt, pepper, onion powder and garlic powder
Take a small scoop of the meat mixture and place a mozzarella ball in the center
Mold the meat around the cheese to seal.
Place the meatballs in the red sauce and simmer for 15-20 minutes
Serve the meatballs on toasted hoagie rolls, over spaghetti or polenta

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