Sicilian Polpetten
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 375 g minced beef
- 250 g Mett (pork meat)
- 1 roll, stale
- 1 egg (s)
- 50 g parmesan, rated
- 1 bunch parsley
- 3 tablespoon olive oil
- salt and pepper
- 1 ½ kg tomato (s), ripe
- 1 onion (s)
- 3 tablespoon oil
- 1 sprig chervil
- nutmeg
Print Recipe
Pin Recipe Instructions
- Soak the rolls in cold water, squeeze them out and add to the meat. Add egg, spices, parmesan cheese. Wash the parsley, shake dry, chop and add to the meat. Mix everything well. Shape the meat dough into small dumplings, fry them in heated oil for about 8 minutes, moving the pan repeatedly so that the polpettes keep their round shape.
- For the sauce: Wash the tomatoes, cut them in half, remove the seeds and squeeze out the juice. Peel the onion, cut into rings, sauté in heated oil for 1 minute. Add tomatoes, chervil, sugar, simmer for approx. 1 hour. Strain tomatoes through a sieve. Season the sauce to taste.
- Serve the sauce separately with the Polpetten. White bread goes well with it.
- By the way: the sauce takes the longest, so start with it.
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