Bowl of Hearty Italian Polpetti
- For the meatballs
- 1 thick white bread (crusts removed)
- 4 Tbsps milk
- 3.333 cups ground Beef
- 1 cup grated Parmesan
- 1 tsp oregano
- 1 small onion (grated)
- 1 clove garlic cloves (finely chopped)
- 1 egg (beaten)
- ¼ tsp grated Nutmeg
- all-purpose flour
- 1 Tbsp Oil
For the meatballs: soak the bread in the milk until soft, squeeze dry and put in a bowl. Mix in the beef, cheese, oregano, onion, garlic, egg and nutmeg. Season with salt and pepper to taste and mix well, breaking up any clumps of meat with a fork.
Dust your hands with flour and roll the mixture into golf ball-sized balls. Put on a plate, cover and chill while you make the sauce.
For the sauce: heat the oil in a pan and cook the onion until softened. Add the garlic and fry for 1 minute.
Stir in the tomatoes, wine, stock, sugar, tomato puree and peppers. Bring to a boil and simmer gently for 10 minutes.
Heat the oil in a frying pan and fry the meatballs until brown. Drain on kitchen paper. Add the meatballs to the sauce and cook for a further 15 minutes.
Cook the spaghetti according to the instructions on the pack. Drain and put into a serving dish. Stir the basil into the sauce and serve the meatballs and sauce over the spaghetti.