Polpette with cannellini beans

Name: Polpette with cannellini beans
Yield: 4
Ingredients: 20.00 ml extra virgin olive oil; 2.00 onion, finely chopped; 2 garlic cloves, finely grated; 20.00 ml tomato paste; 420g jar cherry tomato pasta sauce; 40.00 ml thyme leaves, chopped; 250ml beef stock; 400g can cannellini beans, rinsed, drained; 150g mozzarella, grated; Basil leaves and garlic bread, to serve; 80ml olive oil; 2 garlic cloves, crushed; 100g fresh white breadcrumbs; 125ml milk; 500g pork mince; 4 slices prosciutto, finely chopped; 60g parmesan, grated; Finely grated zest of 1 lemon; 1 1/2 tsp fennel seeds, crushed; 1 tsp dried oregano; 1 egg, lightly beaten

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by Valli Little

delicious. team

Aug 04, 2016

Make your Monday mince more exotic and turn it into these fabulous polpette (meatballs) with cannellini beans. This is one protein-rich dish the whole family will enjoy.

1 tbs extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely grated
1 tbs tomato paste
420g jar cherry tomato pasta sauce
2 tbs thyme leaves, chopped
1 cup (250ml) beef stock
400g can cannellini beans, rinsed, drained
150g mozzarella, grated
Basil leaves and garlic bread, to serve

Polpette

1/3 cup (80ml) extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
100g fresh white breadcrumbs
1/2 cup (125ml) milk
500g pork mince
4 slices prosciutto, finely chopped
60g parmesan, grated
Finely grated zest of 1 lemon
1 1/2 tsp fennel seeds, crushed
1 tsp dried oregano
1 egg, lightly beaten

Method

1.

For polpette, heat 2 tbs oil in a frypan over medium heat. Add onion and cook, stirring, for 3-4 minutes until softened. Add garlic and cook for a further 1 minute or until fragrant. Remove mixture from pan and set aside to cool.
2.

Place breadcrumbs and milk in a large bowl and set aside for 5 minutes to soften. Add cooled onion mixture and remaining ingredients, and stir to combine. Shape into walnut-sized polpette.
3.

Place on a baking paper-lined baking tray and chill for 30 minutes to firm up slightly.
4.

Heat remaining 2 tbs oil in a large frypan over medium-high heat. Add polpette and cook, turning, for 4-5 minutes until browned all over. Remove from pan and place in a large ovenproof dish.
5.

Preheat the oven to 220°C. For the sauce, return pan to medium heat.
6.

Add oil and onion, and cook for 3-4 minutes until softened.
7.

Add the garlic and cook for a further 1 minute or until fragrant.
8.

Add the tomato paste and cook, stirring, for 30 seconds to coat. Add pasta sauce, thyme, beef stock and beans, and bring to a simmer. Reduce heat to low and simmer for 8-10 minutes until slightly reduced. Pour over meatballs, then scatter over mozzarella.
9.

Bake for 8-10 minutes until cheese has melted. Top polpette with basil leaves and serve with garlic bread on the side.