Meatballs in a spicy tomato sauce (polpettine al pomodoro)

Name: Meatballs in a spicy tomato sauce (polpettine al pomodoro)
Prep time: 10 min
Cook time: 35 min
Yield: 4
Ingredients: 400 g pork mince (see Note); 400 g beef mince (see Note); ¼ cup caramelised onion chutney; 90 ml olive oil; 2 tsp dried chilli flakes; 2 400 g tins chopped tomatoes; 10 fresh basil leaves; Crusty bread, to serve

I cooked these meatballs in Verona, after spending the afternoon as a life model for a group of artists … what an experience! The dish is incredibly quick, easy, really delicious and filling. I’ve used a combination of minced pork and beef, but if you prefer you can use minced lamb or ground chicken. If you don’t like spice, simply leave out the chilli. Serve with plain boiled rice or warm crusty bread.

A cast iron saucepan sits on a blue napkin, on a blue-painted wooden surface. The pan is full of meatballs in a rich tomato sauce. A pale blue plate sits beside the pan, with a serve of meatballs. Three slices of fresh bread sit nearby.

Meatballs in a spicy tomato sauce (polpettine al pomodoro). Credit: Dan Jones / Hodder & Stoughton

serves
4
prep
10 minutes
cook
35 minutes
difficulty
Easy

serves

4

people

preparation

10

minutes

cooking

35

minutes

difficulty

Easy

level

Ingredients

400 g pork mince (see Note)
400 g beef mince (see Note)
¼ cup caramelised onion chutney
90 ml olive oil
2 tsp dried chilli flakes
2 400 g tins chopped tomatoes
10 fresh basil leaves
Crusty bread, to serve

Instructions

Place the pork, beef and caramelised onion chutney in a large bowl. Season with salt. Mix well with your hands until thoroughly combined. Take small amounts of the mixture and roll into 24 equal-sized balls (about the size of a golf ball). Set aside.
Heat the oil in a large, shallow saucepan or sauté pan over a medium heat. Add the meatballs and fry gently for about 8 minutes or until browned all over, turning carefully. Sprinkle over the chilli flakes and fry for a further 2 minutes, stirring occasionally.
Add the tomatoes and some salt. Simmer for about 10 minutes, then add the basil and cook for a further 15 minutes, stirring occasionally. Serve with bread.

Note

Take the minced meat out of the fridge around 20 minutes before you cook the meatballs so they’re not cold in the middle.

Recipe and image from

Gino’s Italian Express by Gino D’Acampo

(Hachette, HB $49.99).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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