Polpette alla Mammolese – pork and goat's cheese meatballs

Name: Polpette alla Mammolese – pork and goat's cheese meatballs
Total time: 1 h 10 min
Ingredients: 500g of pork mince; 50g of bread, chopped and soaked in 1 tbsp of milk; 1 egg; 20g of pecorino, grated; 50g of goat's cheese, finely chopped; salt; freshly ground black pepper; 2 tbsp of olive oil; 4 garlic cloves, finely sliced; 400g of tinned chopped tomatoes; salt; freshly ground black pepper; parsley leaves

by GIC Kitchen

Item 1 of 1

Main
easy
4
1 hour 10 minutes

★ ★ ★ ★ ★

4.00

The recipe for these pork meatballs is originally from the small town of Mammola, nestled in the mountains of Calabria . Pork mince is combined with goat's cheese and pecorino before being shaped into meatballs and cooked in a simple tomato sauce.

First published in 2019

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Ingredients

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Imperial

500g of pork mince
50g of bread, chopped and soaked in 1 tbsp of milk
1 egg
20g of pecorino, grated
50g of goat's cheese, finely chopped
salt
freshly ground black pepper

Tomato sauce

2 tbsp of olive oil
4 garlic cloves, finely sliced
400g of tinned chopped tomatoes
salt
freshly ground black pepper

To serve

parsley leaves

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Method

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

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

Preheat the oven to 180°C/gas mark 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

Add the tomato sauce to the pan and stir to coat the meatballs. Place in the oven for 20 minutes

Serve with a scattering of parsley leaves