Meat & PoultryDifficulty: easy

Polpette alla Sorrentina (Meatballs in Tomato & Mozzarella)

Name: Polpette alla Sorrentina (Meatballs in Tomato & Mozzarella)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 500 g beef mince; 100 g stale bread, soaked in milk; 1 egg, 50 g grated parmesan; 2 tbsp raisins (optional, Neapolitan touch); 2 garlic cloves, parsley; 400 g passata; 200 g mozzarella, torn; Basil, olive oil, salt, pepper

Neapolitan meatballs baked in tomato sauce under a blanket of melting mozzarella and basil.

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Instructions

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1Squeeze the bread; mix with the mince, egg, parmesan, garlic, parsley, raisins, salt and pepper.

2Form 4 cm polpette; brown in olive oil on all sides, 5 minutes; they finish in the oven.

3In a baking dish, simmer the passata with a drizzle of oil for 5 minutes.

4Nestle the polpette into the sauce; top with torn mozzarella.

5Bake at 200 °C for 20–25 minutes until the cheese melts and spots brown.

6Finish with basil; serve with bread to sweep the dish.