Polpette alla Mammolese – pork and goat's cheese meatballs
These pork meatballs were originally created in the small town of Mammola, nestled in the mountains of Calabria. Pork mince is combined with goat's cheese and pecorino before being shaped into meatballs and cooked in a simple tomato sauce.
Time
1 hour 10 minutes
Ingredients
500g of pork mince
50g of bread, chopped and soaked in 1 tbsp of milk
1 egg
20g of pecorino, grated
50g of goat's cheese, finely chopped
salt
freshly ground black pepper
2 tbsp of olive oil
4 garlic cloves, finely sliced
400g of tinned chopped tomatoes
salt
freshly ground black pepper
parsley leaves
Instructions
Step 1
Place the ingredients for the meatballs in a bowl and mix thoroughly. Divide the mixture into 4, then each portion into 4 again, and roll into neat, round balls, giving you 16 in total. Refrigerate the meatballs for at least 30 minutes to firm up
Step 2
To make the tomato sauce, gently fry the garlic in the oil until soft, then add the tomatoes. Season with salt and pepper and leave to simmer for around 20 minutes, until the sauce has thickened a little
Step 3
Preheat the oven to 180°C/gas mark 4
Step 4
Once the meatballs have firmed up, place a large ovenproof frying pan over a medium-high heat. When hot, add a splash of oil, followed by the meatballs, and cook until browned evenly all over
Step 5
Add the tomato sauce to the pan and stir to coat the meatballs. Place in the oven for 20 minutes
Step 6
Serve with a scattering of parsley leaves
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