Polpette al pomodoro – Meatballs in a Tomato Sauce

In Italy, polpette is a traditional domestic dish. They are prepared either to recycle meat leftovers or to serve inexpensive meat, which is minced, combined with stale bread and flavoured with plenty of herbs. 

I like to make this humble dish about the size of ping-pong balls and toss them with plain tomato sauce.
I serve polpette with rice, mash potatoes or any vegetables. I make smaller polpette if I dress a pasta sauce.

Polpette al pomodoro – Meatballs in a Tomato Sauce

500 g lean beef
50 g stale bread
Enough milk to soak the bread
1 small onion
100 g ham
1 large egg, beaten
2 sprigs of fresh thyme leaves
1 handful flat leave parsley, chopped
1 tablespoon balsamic vinegar

Flour to coat
100 ml dry white wine
200 g tin chopped  Recipestomatoes
Sea salt and black pepper
Extra virgin oil

Serves 5 to 6
Preparation time: 20 minutes
Cooking time: 15 minutes

1. In a bowl, soak the bread for 10 minutes, until soft. Squeeze and place in a food processor.
2. Add the onion and the ham to the bread and blitz into a paste.
3. In a bowl, combine the ingredients with your hands. Start by  mixing the meat with the egg. Then incorporate the bread mixture along with the vinegar and the thyme. Mix thoroughly but gently. Overworking the mixture will spoil the meatballs’ softness. Season with salt and pepper. 
4. With your floured hands, make meatballs of the size of a ping-pong ball. 
5. In a large frying pan, heat 2 tablespoons of oil and sauté the meatballs for 5 minutes, turning them over for even browning. 
6. Pour in the wine and let it evaporate for 2 minutes over medium heat. 
7. Stir in t the tin tomatoes. 
8. Reduce the heat and cook with the lid on for 5 minutes, turning them once to combine the sauce with the meatballs. Adjust the seasoning.
9. Serve hot.