Italian Polpette (traditional meatballs)
500G ground veal or beef
For more Cooking On 7 / Recipes related news and videos check out Cooking On 7 / Recipes >>
200G ground pork
1/2 cup chopped garlic
1/2 cup basil
2 cloves garlic, minced
1 cup of stale bread, soaking in milk
1 cup parmesan cheese
1 egg
Salt and pepper
- Add milk and cover the bread & let absorb.
- Combine herbs, cheese, eggs & absorbed crumbs & squish
- Together in your hands until combined
- Roll the balls, lubricating your hands with oil so meat doesn’t stick.
Napolitana Sauce
3 cloves garlic
1 onion
1 cup basil leaves
Add 2 bottles of passata / or peeled tomatoes
Pinch of sugar
Salt & pepper
1 cup of water
- Add Basil, whole onion then garlic to oil. Add Passata with sugar, salt, pepper.
- Add the meatballs to poach slowly in the sauce for about an hour.
- Cook until rawness of the tomatoes is gone. Check seasoning.
Limoncello Biscotti
2 cups plain flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1 cup of caster sugar
1 egg
1 egg yolk
1 tablespoons lemon juice
1 whole lemon freshly grated lemon zest
1 teaspoon vanilla extract
1 shot of limoncello (or an extra shot of lemon juice)
Icing sugar for dusting
- Mix together the flour, baking soda and salt.
- In another bowl, add the melted butter and whisk in the sugar until smooth.
- Add in the egg and egg yolk then whisk in vanilla and lemon extracts, lemon juice, lemon zest and the limoncello. Stir in dry ingredients, mixing until a dough forms.
- Refrigerate for at least 1/2 hour.
- Preheat the oven to 180 degrees.
- Roll the dough into a heaped teaspoon and roll it in the icing sugar, coating completely.
For more of Anna’s recipes and delicious goodies, click here
<a href=”https://www.instagram.com/annasimoneats/“>To follow Anna and keep up with her delicious recipes, click here.