Polpettone
Italian Polpettone with Mixed Herbs
4
Serves
15 mins
Prep Time
25 mins
Cook Time
Recipe author
Kathy Paterson
Polpettone are large meatballs, similar to meatloaf, and are from Italy. Perfect for a cold winter evening!
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High Iron
Low Fat
Low Sodium
Beef,
Family Favourites,
Dinner,
Everyday,
Ingredients
beef meatballs
500g Quality Mark beef mince
Wet your hands before shaping meatballs. This helps to prevent meat sticking to your hands.
1 cup, fresh white breadcrumbs
To bump up the fibre of this dish, use wholegrain breadcrumbs.
3, crushed garlic cloves
1, lightly beaten egg
3 tbsp full cream milk
1 1/2 tsp worcestershire sauce
1 tsp, dried mixed herbs
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.
tomato sauce
1, finely chopped onion
2, sliced garlic cloves
400g can chopped tomatoes in juice
1½ - 2 cups, Campbell’s Real Stock vegetable stock
For better flavour in your favourite dishes try swapping water for Campbell's Real Stock - the results are amazing. Drop the sodium by using sodium-reduced stock and tomato paste.
1 tbsp tomato paste
drop the sodium by using sodium-reduced stock and tomato paste.
1 tsp sugar
1 bay leaf
to serve
⅓ cup, freshly grated parmesan cheese
½ cup, roughly chopped parsley
Method
To Make Meatballs
To Make Sauce
To Assemble
To Serve
1
Preheat the oven to 220°C.
2
Lightly oil a deep baking dish or skillet (one that will fit 8 meatballs comfortably in a single layer).
3
Mix all meatball ingredients together well, then shape into 8 meatballs and place in prepared baking dish.
Nutrition Information per Serving (417g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1543 (368)kJ
Protein
39.4g
Total Fat
12g
Saturated Fat
5.5g
Carbs
24.5g
Sugars
8.1g
Sodium
665mg
Iron*
7.1mg
* Percentage of recommended daily intake (Aust/NZ)
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