These juicy pork polpettes with creamy ricotta are a delicious time-saving recipe that can be enjoyed over rice, pasta, and even in a wrap or pita.
Main INGREDIENTS
- Meat
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method
Ingredients
POLPETTES:
- 500g pork mince
- 250g ricotta
- 2 teaspoon fennel seeds
- ½ onion finely diced
- 60g fresh breadcrumbs
- 1 beaten egg
TOMATO SAUCE:
- 1 onion, finely chopped
- 1 clove of garlic, finely diced
- 2 x 400g cans of Italian cherry tomatoes in juice
- 2 teaspoons fines herbs or dried oregano
- 1 teaspoon caster sugar
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Method
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1To make the polpettes, place the pork, ricotta, fennel seeds, onion, breadcrumbs, and egg in a bowl and mix well until the mixture is smooth. Season with salt and pepper as required.
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2Shape the mixture into 20 oval-shaped balls and place on a tray to chill. Place a Le Creuset 3-Ply Stainless Steel 30cm Shallow Casserole with a drizzle of oil over medium heat. Brown the polpettes on all 4 sides - this takes around 8 minutes. Remove from the casserole.
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3In the same casserole, using the meat juices, make the tomato sauce. Add oil to the casserole and place over a medium heat. Next, add the onions and cook gently with the lid on until soft, around 10 minutes. The onions should not colour.
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4Add the garlic and cook for a couple of minutes. Now add the cans of tomatoes, herbs, and sugar. Cook without the lid on for 20 minutes until the sauce starts to thicken slightly
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5Season with salt and pepper to taste. The sauce can be stored in a clean glass container in the fridge for one week or can be frozen in batches to use as needed.
TOP TIP: Le Creuset pans heat quickly making it perfect for time-savvy recipes like this one. The tomato sauce can be doubled and stored to use when needed.
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