Polpette alla Mammolese – pork and goat's cheese meatballs
Ingredients
Metric
Imperial
- 500g of pork mince
- 50g of bread, chopped and soaked in 1 tbsp of milk
- 1 egg
- 20g of pecorino, grated
- 50g of goat's cheese, finely chopped
- salt
- freshly ground black pepper
Tomato sauce
- 2 tbsp of olive oil
- 4 garlic cloves, finely sliced
- 400g of tinned chopped tomatoes
- salt
- freshly ground black pepper
To serve
- parsley leaves
SAVE RECIPE
Method
1
Place the ingredients for the meatballs in a bowl and mix thoroughly. Divide the mixture into 4, then each portion into 4 again, and roll into neat, round balls, giving you 16 in total. Refrigerate the meatballs for at least 30 minutes to firm up
2
To make the tomato sauce, gently fry the garlic in the oil until soft, then add the tomatoes. Season with salt and pepper and leave to simmer for around 20 minutes, until the sauce has thickened a little
3
Preheat the oven to 180°C/gas mark 4
4
Once the meatballs have firmed up, place a large ovenproof frying pan over a medium-high heat. When hot, add a splash of oil, followed by the meatballs, and cook until browned evenly all over
5
Add the tomato sauce to the pan and stir to coat the meatballs. Place in the oven for 20 minutes
6
Serve with a scattering of parsley leaves
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