Meatball with orecchiette (Polpette con Orecchiette)
Traditionally this dish forms the “primi” and “secondi”. The pasta is served with the sugo for the first course and the meatballs are served with a little of the reserved sugo for the second course. We think that it tastes better served all together but you can enjoy it either way.
In a bowl, mix together the beef mince with 1 egg, salt and pepper, chopped parsley and grated Parmigiano. With your hands mix the ingriedients together.
Squeeze the milk out of the bread, add to the meat mix and combine.
Using the palms of your hand, roll the meatballs into 3cm balls and set aside in the fridge to firm up for 1 hour.
In a heavy casserole dish fry the chopped onion and garlic in a little olive oil until the onion is soft and translucent.
In a frying pan brown the meatballs. Add your meatballs to the onions and garlic.
Add the red wine and let the alcohol evaporate, then add 1 bay leafand , the tin of tomatoes. Bring to the boil, then turn the heat to low and simmer with the lid on for at least 1 1/2 hours, stirring occasionally. Add salt and pepper to taster.
Boil a large pan of salted water and add the orrichetta. Cook as per the intructiions on the packet.
Add the meatballs and sauce to the orrichetta and stir gently.
- 1/2 loaf of stale bread – remove crust
- 1 cup of milk
- 450g of premium beef mince
- 1 egg
- 1 handful of chopped up parsley leaves
- 1/3 cup of grated parmesan cheese
- 2 tsp of salt
- black pepper
- 1 onion – chopped up
- 2 garlic cloves crushed
- 3 tablespoons of extra virgin olive oil
- 125ml cup of red wine
- 880g tin of tomatoes
- 1 cup of water
- salt to taste
- 500g Fresh Orichetta or 400g dried
- crusty bread to serve