VEAL & PORK POLPETTE
SERVES 4 PREP 25 MINS + SOAKING COOK 30 MINS
• 2 slices ciabatta, torn • ½ cup milk
• 250g pork mince • 250g veal mince
• 1 onion, grated
• 1 egg, whisked • grated zest, juice 1 lemon • 2 garlic cloves, crushed • 2 tbsp olive oil • 700ml bottle passata • 2 cups chicken stock
• 2 cups risoni TOPPING
• ½ cup finely chopped parsley
• 2 lemons, finely grated zest • 1 garlic clove, crushed
1 Place bread in a bowl. Add milk. Set aside 10 mins. 2 In a bowl, combine pork mince, veal mince, onion, egg, lemon zest and juice, and garlic. Squeeze milk from bread. Add bread to mixture. Discard milk. Season. Roll mince mixture into balls (1 tbsp at a time).
3 In a large non-stick frying pan, heat oil on medium. Saute meatballs 7-8 mins, turning, until browned all over. Pour passata and stock into pan.
Bring to boil. Cook, uncovered, 15-20 mins until cooked through.
4 In a large saucepan of boiling salted water, cook risoni to packet directions and drain.
5 TOPPING In a small bowl, combine all ingredients.
6 Spoon risoni into serving bowls. Top with meatballs and sauce. Sprinkle topping over to serve.