Autumn finally arrived.
The morning air is now cool and crisp, the skies are clear and blue and each evening we snuggle under the throw nestled together on the sofa.
And with the cooler weather comes the need for a little wholesome hearty cooking so today we spent the day rolling together these beautiful polpette.
Polpette are italian meatballs, gently cooked in simmering tomato sauce and they are delicious. Spiked with breadcrumbs, garlic, parmesan, basil and a little tomato passata they are moist, full of flavour and the perfect autumnal dinner.
We served our meatballs with a little spaghetti and the kids absolutely loved them.
This wonderful smock is designed by a gorgeous Aussie mum and is perfect for baby led weaning! Not only is it waterproof, wipeable, machine-washable, and provide better all-round protection for sleeves, laps and sides than other sleeved bibs or cotton feeding smocks but it doesn’t have that silly plastic bag sound that so many other smocks do. In the past I have tried other smocks but my little ones were too distracted with the sound of the plastic rather than eating which was totally frustrating. Mr H. absolutely loves his new smock and I do too! Yay to less washing! I’ll also be hosting a giveaway for these gorgeous smocks very soon so please stay tuned!
To create your own spaghetti polpette simply…
Begin by placing the mince, breadcrumbs, garlic, tomato passata, basil, parmesan and eggs into a large mixing bowl.
Using a rubber spatula (or clean hands) stir the mixture until thoroughly combined.
Take heaped tablespoons of the mixture and shape into balls.
Place the tomato passata, chopped tomatoes, balsamic vinegar and sugar into a large non stick frypan and bring to a gentle simmer over low heat. Add the polpette and cook gently for 30 minutes or until just cooked through. Meanwhile, bring a large pot of water to the boil. Add the spaghetti and cook according to packet instructions, or until aldente. Drain and set aside.
Place the drained cooked spaghetti back into the saucepan and add enough sauce to coat the spaghetti.
Toss to combine.
Place the spaghetti into a large serving dish, top with polpette and fresh basil leaves and serve immediately. Enjoy x
adapted from SBS Food
Note: This recipe makes approx. 60 polpette. Once cooked, I divided my polpette and sauce into 3 equal portions and froze 2 portions for the coming weeks. If you do not wish to make enough to freeze, simply halve all of the ingredients (except the spaghetti).
500 grams beef mince
500 grams pork mince
3 cups (345 grams) dry breadcrumbs
2 tablespoons garlic, minced
2 tablespoons parmesan, grated
1/2 cup basil leaves, chopped
500 grams spaghetti
700 mls tomato passata
2 x 400 gram tins of chopped tomatoes
1 tablespoon balsamic vinegar
1 tablespoon sugar
extra basil leaves, to serve
Place the beef mince, pork mince, bread crumbs, garlic, parmesan, basil, eggs and 4 tablespoons of tomato passata into a large mixing bowl and mix (either with a rubber spatula or clean hands) until thoroughly combined. Take heaped tablespoons of the mince mixture and shape into balls. Heat a non stick frypan over low-medium heat. Add the remaining tomato passata, chopped tomatoes, balsamic vinegar and sugar and bring to a gentle simmer. Add the polpette and cook gently for 30 minutes or until just cooked through. Meanwhile, bring a large pot of water to the boil. Add the spaghetti and cook according to packet instructions or until aldente. Drain and place back into the saucepan. Add enough tomato sauce to coat the spaghetti and mix to combine. Place the spaghetti into a serving dish, top with polpette and fresh basil leaves and serve immediately. Place the remaining polpette into a freezer safe container, allow to cool to room temperature and pop into the deep freeze for up to 3 months. Enjoy x
You may also like…