Polpette Alla Sarda
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the meatballs: (Polpette)
- 300 g minced meat, mixed
- 1 small Bunch parsley, smooth
- 100 g Grana Padano
- 1 egg (s)
- 1 egg yolk
- 50 ml milk, possibly a little more
- 0.5 clove ½ garlic
- 0.25 ¼ onion (s), red
- 3 tablespoon olive oil, extra virgin
- some sea salt, fine
- some black pepper from the mill
- 1 pinch (s) nutmeg
- possibly breadcrumbs
For the sauce:
- 600 g tomato (s), passed
- 75g peas, boy
- 1 teaspoon, leveled tomato paste
- 1 clove garlic
- 2 small bay leaves
- 5 leaves mint, fresh
- 3 tablespoon olive oil, extra virgin
- 1 pinch (s) sugar
- some sea salt, fine
- some black pepper from the mill
Print Recipe
Pin Recipe Instructions
- For the polpette, finely chop the parsley, half a clove of garlic and the piece of onion and mix with the other ingredients. Then knead well with your hands until you have a uniform mass. If the mixture is too runny, add a little breadcrumbs. If the mass is too firm, add a dash of milk.
- Shape the mixture into approx. 15 balls and fry them all over in hot (!) Olive oil. Then - depending on the size of the polpette - cook the balls on medium setting for another 5 - 10 minutes. Then take the finished Polpette out of the pan and set it aside on a plate.
- Meanwhile prepare the sauce. Heat some olive oil in a pan on medium heat. Peel the garlic and add to the hot olive oil together with a mint leaf for 1-2 minutes. Before the garlic clove turns brown, remove the garlic clove and mint leaf. This step is only there to give the olive oil a light taste of garlic and mint.
- Deglaze with the tomatoes and add the remaining ingredients. Cook on medium heat for 5 minutes. Season everything with salt, a pinch of sugar and black pepper.
- In the meantime, drain the fried polpette on kitchen paper and then add it to the sauce. At the same time add the young peas and cook everything together for 5 minutes.
- The Polpette alla sarda is traditionally eaten with bread or rolls as a side dish.
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