We love using our perfectly spiced Italian sausages as the building blocks for other dishes. They are superb grilled or barbecued but also make a great base for pasta sauces and polpette. These delicious Italian meat balls make a great quick dish to serve the family or can be served as a canapé or entrée when entertaining.
| Servings | 4 |
| Preparation time | 10 mins |
| Cooking time | 60 mins |
INGREDIENTS
- 5 Classic Italian sausages
- 1 cup sourdough breadcrumbs
- 4 rashers streaky bacon, finely chopped
- 2 medium eggs, lightly beaten
- ½ cup ricotta cheese
- ½ cup freshly grated Pecorino cheese
- ¼ cup chopped flat-leaf parsley, chopped
- ½ cup white wine
- 2 x 400g can crushed tomatoes
- ½ cup Parmigiano Reggiano cheese
- ¼ bunch basil, shredded
- Salt and pepper
METHOD
- Preheat the oven to 200°C /180°C fan. Squeeze the fillings from the sausages into a bowl with the breadcrumbs, bacon, eggs, ricotta, pecorino, parsley, and a pinch of salt and pepper. Mix the ingredients for several minutes until the mixture becomes sticky. Place 3 rounded teaspoons of the mixture into the palms of your hands and shape them into meatballs. You should be able to make 18. Place the polpette onto an oiled terracotta baking dish.
- Roast the polpette for 30 minutes or until firm and brown. Remove and set aside Deglaze the pan with the wine. Add the tinned tomatoes and season with salt and pepper. Lower the oven to 160°C. Return the polpette. Cook for a further 30 minutes uncovered. Turn the polpette occasionally. When done, sprinkle with the Parmigiano and basil. Serve hot with crusty bread and salad.
