POLPETTE DI NONNA ANNA

Nonna Anna’s Meatballs

❚ 700 g (1 lb 9 oz) ground beef

❚ 300 g (10 1/2 oz) ground pork

❚ 2 eggs

❚ 50 g (1 3/4 oz) Parmesan, grated ❚ 50 g (1/2 cup) dry breadcrumbs ❚ 3 tbsp finely chopped fresh flatleaf parsley, plus extra to serve

❚ 1 tsp salt, plus extra to taste

❚ 60 mL (1/4 cup) extra-virgin olive oil

❚ 1 large onion, halved and sliced ❚ 80 g (2 3/4 oz) pancetta or rigatino, finely sliced

❚ 700 g (1 lb 9 oz) tomato passata (puréed tomatoes) 1. Combine the beef, pork, eggs, Parmesan, breadcrumbs, parsley, salt and some freshly ground black pepper in a large bowl. Mix very well — using your hands is best — until you have a firm, well-amalgamated mixture. Shape into balls a little larger than golf balls. Set aside on a plate.

2. Heat the olive oil over a medium–high heat in a deep casserole pot. Sear the polpette in batches, for about 2 minutes each side, until they are lightly browned. (You don’t need to cook them through; just colour them.) Once the meatballs are browned, reduce the heat to low and gently fry the onion slices and pancetta for about 7 minutes, or until the onion is softened and the pancetta melts and begins to crisp slightly.

3. Return the meatballs to the pot. Add the passata, along with 250 mL (1 cup) water. Season the sauce with salt and pepper and bring to a simmer over a low–medium heat. Cover and cook for 25 minutes, stirring occasionally. Uncover and cook for a further 15 minutes, or until the sauce has reduced to a rich, thick consistency.

4. Serve the polpette as is, with plenty of sauce, together with roasted potatoes and a crisp green salad, or set aside the meatballs separately (keeping them warm) and toss your favourite pasta, cooked al dente, through the sauce. Serve this as the first course with some Parmesan and parsley, then serve the meatballs as the main.