Italian Polpettone with Mixed Herbs
Polpettone are large meatballs, similar to meatloaf, and are from Italy. Perfect for a cold winter evening!
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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.
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
⅓ cup, freshly grated parmesan cheese
½ cup, roughly chopped parsley
To Make Meatballs
To Make Sauce
Preheat the oven to 220°C.
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.
Nutrition Information per Serving (417g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)