Recipes

• Apple and Blackberry Shortcake
• Drunken Brown Sugar Bananas
• Four Hour Olive and Lemon Scented Leg of Lamb
• Gorgeously Simple Broad Bean and Parmesan Salad
• Grilled Lemon Whiting with Crushed Peas
• Honey Roasted Figs with Butterscotch Sauce
• Just Yummy Peas
• Lemon Delicious
• Melting Moments
• Pecan and Golden Syrup Tart
• Polpette - Italian Style Pork, Veal and Sage Meatballs
• Real Shepherd's Pie
• Soft Polenta with Braised Mushroom Ragu
• Spaghetti with Pork, Fennel and Tomato
• Tuscan Style Slow Braised Beans with Red Wine and Sage
• Up-the-Duff (Tinny Impaled, Beer Steamed) Chook
• Wheat Beer Sozzled Pork Spare Ribs with Sage and Garlic
• Yoghurt Cake with Lemon Syrup

 

Polpette - Italian Style Pork, Veal and Sage Meatballs

1 July 2008

(serves 3-4)
As big patties they’re good tucker for a barbie, as small balls they’re perfect for tossing through spaghetti. Beef mince will give a lesser result.

500g mixed pork and veal mince (not too lean or the patties will turn out a touch dry)
2 eggs
about 2 tbsp chopped fresh sage leaves
1/2 tsp salt and a big fat pinch freshly milled black pepper
50g (roughly 5 fine slices) prosciutto, finely diced
25g (2-3 tbsp) finely grated parmesan
olive oil for frying

In a large bowl mix the mince with the eggs, sage, salt, pepper, prosciutto and parmesan. Use your well-washed hands to make sure the mixture is thoroughly mixed (if you don’t, you could end up with one salty bit, one sagey bit, one cheesy bit).
Gently heat a little oil in a large, heavy based frypan. Form the mince mixture into golf ball sizes then press if you want them to cook quicker to form nice patties. Fry, in batches, until well browned and cooked through. Serve with tomato-based sauce or as part of an antipasto.