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Polpette alla Mammolese – pork and goat's cheese meatballs

Polpette alla Mammolese – pork and goat's cheese meatballs

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Ingredients

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Method

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1
Place the ingredients for the meatballs in a bowl and mix thoroughly. Divide the mixture into 4, then each portion into 4 again, and roll into neat, round balls, giving you 16 in total. Refrigerate the meatballs for at least 30 minutes to firm up
2
To make the tomato sauce, gently fry the garlic in the oil until soft, then add the tomatoes. Season with salt and pepper and leave to simmer for around 20 minutes, until the sauce has thickened a little
3
Preheat the oven to 180°C/gas mark 4
4
Once the meatballs have firmed up, place a large ovenproof frying pan over a medium-high heat. When hot, add a splash of oil, followed by the meatballs, and cook until browned evenly all over
5
Add the tomato sauce to the pan and stir to coat the meatballs. Place in the oven for 20 minutes
6
Serve with a scattering of parsley leaves
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Polpette alla Mammolese – pork and goat's cheese meatballs

 
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