Polpettone
larger imageMove mouse over the image to magnify

Polpettone

(30 ratings - rate this recipe)
Polpettone are large meatballs, similar to meatloaf, and are from Italy. Perfect for a cold winter evening!
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 25 mins Cook: 25 mins
Serves 4 Serves 4
Low Fat Low Fat
Excellent source of iron Excellent source of iron
email
Comment print

Ingredients

Beef meatballs

  • 500g Quality Mark beef mince
  • 1 cup fresh white breadcrumbs
  • 3 cloves garlic, crushed
  • 1 egg, lightly beaten
  • 3 tablespoons milk
  • 1½ teaspoons Worcestershire sauce
  • 1 teaspoon dried mixed herbs

Tomato Sauce

  • 1 onion, finely chopped
  • 2 cloves garlic, sliced
  • 400g can chopped tomatoes in juice
  • 1½ - 2 cups Campbell’s Real Stock - Vegetable
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 bay leaf

To serve

  • ⅓ cup freshly grated Parmesan cheese
  • ½ cup roughly chopped parsley leaves
 

 

Method

Preheat the oven to 220°C.

Beef

Lightly oil a deep baking dish or skillet (one that will fit 8 meatballs comfortably in a single layer). Mix all meatball ingredients together well, then shape into 8 meatballs and place in prepared baking dish.

Tomato sauce

Place a dash of oil in a heavybased saucepan, over a low heat, and add the onion and garlic. Cook until the onion is soft, about 10 minutes. Add tomatoes, stock, tomato paste, sugar, bay leaf and season well. Simmer for 10 minutes to allow all the flavours to mingle and the liquid to reduce a little. Remove from the heat, cool for about 5 minutes, remove the bay leaf, then process in a food processor until you have a smooth sauce.

Beef

Pour sauce over the meatballs and cook in oven for 25 minutes turning meatballs once after 15 minutes.

To serve

Serve hot sprinkled with the Parmesan cheese and chopped parsley.
  • Suggested Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 417g
Energy kJ (kcal) 1543 (368)
Protein (g) 39.4
Fat (g) 12.0
Saturated (g)
5.5
Carbohydrate (g) 24.5
Sugars (g)
8.1
Sodium (mg) 665
Iron (mg) 7.1
Zinc (mg) 6.5
Vitamin B12 (ug) 3.9
Vitamin D (ug) 0.24
Selenium (ug) 10.0

Did you know as well as playing a key role in immunity, zinc also contributes to normal growth and development in kids.
  • Wet your hands before shaping meatballs. This helps to prevent meat sticking to your hands.
  • Use fresh herbs in your meatball mixture – 1 tablespoon each of finely chopped parsley, thyme and oregano. A teaspoon of chopped fresh sage is also good here.
  • For better flavour in your favourite dishes try swapping water for Campbell's Real Stock - the results are amazing.
  • To bump up the fibre of this dish, use wholegrain breadcrumbs.
  • Polpettone is Italian for large meatballs or meatloaf.
  • Bump up the fibre content of this dish by using wholegrain breadcrumbs and drop the sodium by using sodium-reduced stock and tomato paste.

You may also like these recipes...

Beef Steak with Mango Salsa
Serves: 4
Prep: 15 mins
Cook: 15 mins
Suitable Cuts: Rump, Sirloin, Eye Fillet
Tuscan beef with creamy polenta
Serves: 6
Prep: 20 mins + marinating time
Cook: 1 hour 30 mins
Suitable Cuts: Blade, Chuck, Gravy
Indian Meatloaf
Serves: 6
Prep: 15 mins
Cook: 50 mins
Suitable Cuts: Beef or Lamb Mince
Skewered Rogan Josh
Serves: 4
Prep: 30 mins
Cook: 10 mins
Suitable Cuts: Beef Mince, Lamb Mince

Comments & Reviews

There are: 30 reviews, with an average rating of 4.8 out of 5
should the meatballs be browned first? This looks devine :)
Posted by Vicki 2015-06-20 19:24:06
No need to brown the meatballs first. Enjoy!
Posted by Beef + Lamb New Zealand 2015-06-21 13:27:22
Okay so we had this last night for dinner, yum yum and a real hit with my 6 year old who at times can be fussy!
Posted by Loretta 2015-06-24 12:35:07
THE BEST!
Posted by Ashley 2015-07-03 16:32:44
This recipe is amazing. Really recommend it. Thank you
Posted by Low Expectations 2015-07-28 23:17:17
Great recipe, really nice flavour and reheated well for lunch the next day.
Posted by Fi 2015-07-31 07:57:11
I just made this recipe for the Meat Magazine competition. I only had half the recommended mince but it came out very delicious! I used a stick blender to make the bread crumbs and to make the sauce smooth. I used garlic paste in a tube which makes the prep quick and also added a dash of chilli, and I also used tomato sauce instead of paste as we had none. Will be making this again next week!
Posted by Adrienne Lindsay 2015-08-05 17:45:04
Absolutely loved this recipe, so easy to make, not too many ingredients for a dish with so much flavour. thanks! have done it twice now.
Posted by Danielle 2015-08-12 13:04:24
Tasty and easy
Posted by Kerry 2015-08-17 19:39:58
Devine winter fare. If you can't be bothered making the meatballs buy them and just make the sauce. The Grey Lynn butcher makes awesome rissoles that I halve and pour the sauce around. Goes well with your favorite mash.
Posted by Justin 2015-08-31 13:00:12
Show all posts
 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

Name
Email*
 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE

0800 733 466

enquiries@beeflambnz.co.nz

facebook twitterpinterestinstagram