Hello my lovely friends, today I have prepared Polpette with Cannellini beans in spicy sugo, a really easy and tasty meal your family will love. This is a modern take on pork and beans and it is scrumptious! Filled with tasty aromatic herbs and spices it will hit the spot. It is so easy and simple and contains ingredients most of us have in our pantry. These are great made day before and then baked on day you wish to eat them, they freeze well too! If you have any questions regarding this recipe, please include in comments section below. If you like this video, you might consider liking, commenting, sharing and if you are not already subscribed you might consider doing so and hitting the notification bell if you wish to see more of my videos.
Listed below is what you will need to make this amazing dish:-
INGREDIENTS
1 tbs olive oil
1 onion, finely chopped
2 garlic cloves, finely grated
1 tbs tomato paste
2 x 420g canned tomatoes (I used chopped and whole)
2 tbs thyme leaves,
Salt/pepper
Italian herbs mix (as much or as little as you like)
Chilli flakes (as much or as little as you like)
1 cup of beef stock or water (less or more as you need it)
400g can Cannellini beans, rinsed, drained
150g mozzarella, grated or in rounds
Basil leaves and garlic bread, to serve
Note: I ramped up my sauce with addition of extra Italian herbs mixture and a chilli flakes and seasoned it with salt and pepper. Herbs and seasoning are a personal preference so add yours to your own liking. Add seasoning gently as you can always add more if needed, but cannot take away if you have added too much to begin with.
REMEMBER: To check seasoning before completion and adjust accordingly.
POLPETTE
1/3 cup (80ml) extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
100g fresh white breadcrumbs
1/2 cup (125ml) milk
500g pork mince
60g parmesan, grated
Finely grated zest 1 lemon
11/2 tsp fennel seeds, crushed
1 tsp dried oregano
1 egg, lightly beaten
METHOD
1. For polpette, heat 2 tbs oil in a frypan over medium heat. Add onion and cook, stirring, for 3-4 minutes until softened. Add garlic and cook for a further 1 minute or until fragrant. Remove mixture from pan and set aside to cool.
2. Place breadcrumbs and milk in a large bowl and set aside for 5 minutes to soften. Add cooled onion mixture and remaining ingredients, and stir to combine. Shape into polpette balls.
3. Let rest for a few minutes in fridge.
4. Heat remaining 2 tbs oil in a large frypan over medium-high heat. Add polpette and cook, turning, for 4-5 minutes until browned all over. Remove from pan and place in a large ovenproof dish.
5. Preheat the oven to 220°C. For the sauce, return pan to medium heat.
6. Add oil and onion, and cook for 3-4 minutes until softened.
7. Add the garlic and cook for a further 1 minute or until fragrant.
8. Add the tomatoes and herbs, spices & salt/pepper, beef stock and beans, and bring to a simmer. Reduce heat to low and simmer for 8-10 minutes until slightly reduced. Pour over meatballs, then scatter over mozzarella.
9. Bake for 15 to 20 in moderate oven covered, then remove cover and bake till until cheese has melted. Enjoy your polpettie with garlic bread or good quality Italian bread and a nice glass of red wine…
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See you all soon, and remember to be kind ♥️