Entertaining Italian

Polpettine con peperonata (meatballs with peppers)

Name: Polpettine con peperonata (meatballs with peppers) recipe
Yield: 4
Cuisine: /italian
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 4 eschalots, thinly sliced; 2 cloves garlic, bruised; 600g red capsicum, seeds removed, cut into strips; 1/4 cup (60ml) white balsamic vinegar; 1 tbs caster sugar; 2 x 400g cans crushed tomatoes; 1.7L milk; 1 1/2 cups (250g) instant polenta; 1/4 cup (60ml) thickened cream; 60g unsalted butter; 50g parmesan, grated; Torn basil leaves, to serve; 400g beef mince; 1 egg, lightly beaten; 1/8 tsp freshly grated nutmeg; 30g parmesan, finely grated; 1 slice of bread, crusts removed, soaked in milk; 1 cup firmly packed basil leaves

Rate now

Jump to recipe

by Silvia Colloca

Cook and author

Jun 01, 2021

These flavour-packed meatballs with polenta are the ultimate winter meal.

1/4 cup (60ml) extra virgin olive oil
4 eschalots, thinly sliced
2 cloves garlic, bruised
600g red capsicum, seeds removed, cut into strips
1/4 cup (60ml) white balsamic vinegar
1 tbs caster sugar
2 x 400g cans crushed tomatoes
1.7L milk
1 1/2 cups (250g) instant polenta
1/4 cup (60ml) thickened cream
60g unsalted butter
50g parmesan, grated
Torn basil leaves, to serve

Polpettine (little meatballs)

400g beef mince
1 egg, lightly beaten
1/8 tsp freshly grated nutmeg
30g parmesan, finely grated
1 slice of bread, crusts removed, soaked in milk

Basil oil

1 cup firmly packed basil leaves
1/4 cup (60ml) extra virgin olive oil

Method

1.

For the polpettine, place the mince, egg, nutmeg, parmesan and 1 tsp salt flakes in a large bowl. Squeeze the bread to remove excess milk, add to the mince mixture and mix until well combined. With wet hands, roll tablespoons of mince mixture into balls and place on a tray to make about 20 small meatballs.
2.

For the basil oil, process the basil leaves and oil in a food processor until well combined. Set aside.
3.

Heat oil in a large heavy-based frypan over medium heat. Add the meatballs and cook, turning, for 2-3 minutes until browned. Transfer to a plate and set aside.
4.

Add shallot and garlic to the pan and cook for 3-4 minutes until the shallot has softened and garlic is fragrant. Add the capsicum, vinegar and sugar, season and cook for 1-2 minutes to soften slightly. Return meatballs to the pan and add the tomatoes. Bring to a simmer, then reduce heat to low, cover with a lid and simmer gently for 20-25 minutes, or until meatballs are tender.
5.

Meanwhile to make the polenta, place milk in a saucepan over medium-high heat and bring to the boil. Gradually whisk in polenta and cook, whisking constantly, until mixture begins to thicken. Reduce heat to low and cook, stirring regularly, for 10 minutes or until polenta is thick. Add cream, butter and parmesan and stir to combine. Season and keep warm.
6.

Spoon polenta into bowls and top with meatballs and sauce. Drizzle with basil oil and scatter with basil leaves to serve.