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Recipe for :

Polpette - Meatballs

This recipe comes from Chef Jonathan Arthur of Italy with Relish (Italian cooking holidays)

"I have always seemed to find myself by accident or design, in a kitchen. As the youngest child of a farming family in Cornwall I was always the one helping my mother make butter, bread and of course pasties. As a teenager in school we were allowed to chose between metalwork or domestic science, as the former was taught by a notorious sadist and the latter was full of girls and I was the only boy in the cooking class" - Italy with Relish web site

The problem with this dish is that like roast potatoes, there is never enough of them. In Italy they should be served after a pasta dish with a side vegetable and bread, however I know many people who love them with mash.


For the Polpette:
600g minced beef
3 Italian sausages
Half an onion, finely chopped
Finely chopped fresh sage
100g parmesan cheese
100g breadcrumbs
An egg

For the sauce:
4 fresh bay leaves
4 cloves of Garlic
2 chilli (fresh if you can)
1 tin chopped tomatoes
1 glass white wine


  • Skin the sausages and mix with the rest of the ingredients then form small balls a little smaller than a ping pong ball.
  • Sauté slowly in olive oil in a large frying pan. When browned on the outside take out of the pan and put in a warm place.
  • Place the bay, garlic and chilli in the pan with the oil and juices from the polpetti and warm slowly until the garlic turns golden and the bay leaf starts to discolour.
  • Remove the bay, garlic and chilli, add the white wine and tomatoes, if the mixture is too runny, reduce to an almost creamy consistency (this sauce is great for pasta too).
  • Add the polpetti, cover with a lid and cook slowly for a further 10 minutes before serving.

Chef Jonathan Arthur
Italy with Relish