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Polpettone

Italian Polpettone with Mixed Herbs

4

Serves

15 mins

Prep Time

25 mins

Cook Time

Kathy Paterson

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

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Beef,

Family Favourites,

Dinner,

Everyday,

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Ingredients

beef meatballs

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500g Quality Mark beef mince

Wet your hands before shaping meatballs. This helps to prevent meat sticking to your hands.

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1 cup, fresh white breadcrumbs

To bump up the fibre of this dish, use wholegrain breadcrumbs.

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3, crushed garlic cloves

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1, lightly beaten egg

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3 tbsp full cream milk

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1 1/2 tsp worcestershire sauce

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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

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1, finely chopped onion

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2, sliced garlic cloves

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400g can chopped tomatoes in juice

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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.

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1 tbsp tomato paste

drop the sodium by using sodium-reduced stock and tomato paste.

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1 tsp sugar

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1 bay leaf

to serve

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⅓ cup, freshly grated parmesan cheese

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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.

More info

Nutrition Information per Serving (417g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

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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