Kyufte ... klops ... mesovóla ... a meatball by many other names.

October 27, 2017

We are all bound by common, beloved comfort foods and in this case, it's polpetta, or Italian meatballs - succulent with garlic, Parmesan & parsley, there is nothing more tempting.  My personal favourite is a Ciabatta Meatball sandwich, smothered in Sugo & topped with mozzarella, but they are equally wonderful served with pasta, or the low-carb option of a bed of crispy salad greens or simply, rice.

 

 

Recipe for Italian Meatballs

250g minced beef

250g minced pork
1/2 cup of fresh breadcrumbs
1/2 cup of grated Parmesan
1/2 bunch of chopped parsley (incl stems)
3 chopped garlic
Salt & Pepper to taste

 

Sugo

2 x tins whole Pelati tomatoes

2 chopped garlic

2 tbsp extra virgin olive oil

Salt to taste

 

 

Instructions
  • Put all ingredients in a bowl and simply mix everything together using your hands.  Mould balls in your preferred size, using a spoon to (roughly) measure meat mix.

  • Lay on a baking tray 

  • Cook in a pre-heated oven at Gas Mark 6, 200 degrees C, or 400 degrees F for about 20 minutes

In the meantime, get the sugo on the go - simply heat the oil in a heavy bottomed pan, add garlic (keep the heat low, so as to not burn or even brown the garlic - we are looking for an almost translucent result).  Add tomatoes, bring to the boil, then simmer until the oil rises to the top.  Use a potato masher to break down the tomatoes. 

 

Put semi cooked meatballs in the sugo to finish the cooking process - this will ensure the flavour of the sugo will infuse into the meatballs, making them juicy and delicious.

 

 

 

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CATHERINE'S
COOKING TIPS

#1 

Shop local and try to use seasonal ingredients - they will be freshest and most economical

 

#2

Buy the best you can afford - even if it means making do with less.

 

#3

Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils,