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Level
very easy
Prep Time
30 mins
Total Time
30 mins
Serves
6 to 8 portions

Ingredients

Polpette
1.5 lbs
ground pork
3 tbsp.
olive oil
1
egg, lightly beaten
1
slice of bread, dipped into 60 ml (¼ cup) of milk
¼ cup
black olives, chopped
2
cloves of garlic, minced
Zest of 1 lemon
mozzarella
Salt and pepper
Marinara sauce
3 tbsp
olive oil
1
onion, minced
2 cans
Italian tomatoes
Salt and pepper
Topping (to taste)
Chopped basil
Lemon zest
Shredded Parmesan
Olive oil

Directions

Step 1
Preheat oven to 230°C (450°F).
Step 2
Polpette: Mix all the ingredients, except the mozzarella, in a bowl. Shape the meatballs, placing a piece of mozzarella in the centre and pressing the meat around the cheese to reshape the polpette.
Spread the polpette on a baking sheet lined with parchment paper. Cook approximately 30 minutes, or until the meatballs are golden and cooked thoroughly.
Step 3
Marinara sauce: In a large pot, heat the oil and sweat the onion. Add the tomatoes and season with salt and pepper. Simmer on low heat for approximately 25 minutes, stirring occasionally and crushing the tomatoes.
Step 4
Serve the polpette with marinara sauce, and top with chopped basil, lemon zest, shredded Parmesan, and a drizzle of olive oil.