‘Polpette Caponata’ Pork and Beef Meatballs with Italian Slow Cooked Vegetables
![Pork and Beef Meatballs with Italian Slow Cooked Vegetables](https://www.booths.co.uk/wp-content/uploads/Polpette-Meatballs-Recipe-cameo-02-660x371.jpg)
Ingredients
- For The Meatballs:
- 1 slice of stale white bread
- 2tbsp milk
- 250g pork mince
- 250g beef mince
- 1tsp dried oregano
- 1 garlic clove, crushed
- 1tbsp parsley, chopped
- 1/2tsp salt
- 1/2tsp crushed black pepper
- 1tbsp parmesan, grated
- 1 egg
- 25ml olive oil
- For The Caponata:
- 2 shallots, diced
- 1 celery stick, diced
- 2 garlic cloves, crushed
- 50ml olive oil
- 25ml red wine vinegar
- 1 aubergine, diced
- 1 courgette, diced
- 200g cherry tomatoes, halved
- 1tsp capers
- 8 basil leaves, torn
- Salt and pepper to taste
- 1tbsp parmesan, grated
Instructions
Method
- To make the meatballs, soak the bread in a bowl with the milk
- Add the minced pork, beef, oregano, garlic, parsley, salt and pepper, parmesan and egg to the bowl.
- Mix well until all the ingredients are evenly dispersed.
- Place a little oil on your hands and form small meatballs and place onto a large plate.
- To make the caponata, gently fry the shallots, celery and garlic in the olive oil until soft.
- Add the red wine vinegar to the pan and reduce for 2 minutes over a low heat.
- Add the diced aubergine, courgette and cherry tomatoes and simmer for 20 minutes over a low heat, stirring occasionally.
- In a separate frying pan, shallow fry the meatballs in olive oil for 2-3 minutes each side until golden then add all of the caponata mix to the meatballs.
- Continue to simmer for another 15-20 minutes and then add the capers and basil then season to taste.
- Place into a large serving bowl and sprinkle with lots of freshly grated parmesan.
Chef’s Tip:
Use up any leftover meatballs and caponata for a great Italian style sub sandwich. Cut a piece of Booths French bread in half and fill with sliced meatballs and caponata. Add some grated mozzarella and bake in a hot oven at 200°c / 180°c fan /392°F/ Gas Mark 5 for 8 minutes until the filling is hot.