Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. The Polpette alla sarda is traditionally eaten with bread or rolls as a side dish.