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Polpette Con Mozzarella

Chat.n.Dish's picture
There are so many ways to serve these wonderful little meat balls with a surprise inside! Cooked in a simple and light Italian red sauce they are perfect for hoagies, with spaghetti or polenta!
Ingredients
For sauce
  Onion 1 , finely diced
  Garlic 2 Clove (10 gm), mince
  Olive oil 2 Tablespoon
  Dried oregano 1 Tablespoon
  Chicken stock/Vegetable stock 1⁄4 Cup (4 tbs)
  White wine 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Tomato puree 750 Gram
  Freshly ground black pepper To Taste
For meatball mix
  Ground beef 1 Pound
  Ground pork 1⁄2 Pound
  Fresh oregano 1 Tablespoon, chopped
  Eggs 1 , beaten
  Italian bread crumbs 1⁄4 Cup (4 tbs)
  Garlic powder 1⁄2 Teaspoon
  Onion powder 1⁄2 Teaspoon
  Mozzarella ball 8 Ounce (fresh mini balls)
  Salt and pepper 1⁄2 Teaspoon
Directions

MAKING
1. Place a pot on medium low flame and heat olive oil in it.
2. Drop onion and garlic, stir and let it sweat until soft and translucent.
3. Add oregano, salt, pepper, chicken stock, wine, and tomato puree.
4. Season with sea salt and pepper. Give it a good stir. Cover and let it simmer for 30 minutes.
5. Meanwhile, for meatballs, in a large mixing bowl, combine beef, pork, fresh oregano, egg, bread crumbs, salt, pepper, onion powder, and garlic powder. Mix well.
6. Take a small scoop of meat mixture and place mozzarella ball in the center. Mold and cover the mozzarella ball with meat. Set it aside and repeat the process.
7. Drop meatballs in sauce and continue to simmer on low heat for 15-20 minutes.

SERVING
8. Garnish with cheese and serve meatballs hot with hoagie rolls or polenta.

TIPS
Drizzle olive oil on hoagie roll and toast it before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Preparation Time: 
35 Minutes
Cook Time: 
60 Minutes
Ready In: 
95 Minutes
Servings: 
6

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