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Italian Pork Polpette, Aioli, Roasted Vegetables and Lentil

Yummy mix of cheesy herbed Italian style meatballs with tasty roasted veg and the goodness of lentils. Served with a good dollop of homemade garlic mayonnaise.

November 6, 2018

Italian Pork Polpette, Aioli, Roasted Vegetables and Lentil

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Italian Polpette Roasted Vegetables Lentils and Aioli

INGREDIENTS FOR FOUR

AIOLI

1 x 59gm extra large egg
2tsp apple cider or sherry vinegar or white wine vinegar
1tsp Dijon mustard
¼ to ½ tsp salt flakes
pinch white pepper
250ml light flavoured extra virgin olive oil
1 x medium garlic clove

VEGETABLES & LENTILS

200gm beetroot
300gm cauliflower
200gm carrot
150gm zucchini
150gm red capsicum
½ cup green lentils

POLPETTI MEATBALLS

40gm parmesan
20gm Italian flat leaf parsley
1 x 59gm egg (white only)
4gm salt flakes
⅛ tsp white pepper
40ml milk
45gm fresh fine breadcrumbs
450gm quality pork mince
olive oil to fry

METHOD

  1. Make aioli. Crack egg into jug and add vinegar, mustard, salt, pepper and olive oil. Place stick blender in jug with blade at base. Blend egg for a few seconds before lifting blade up through the oil to emulsify into mayonnaise. Lightly crush garlic clove to peel easily. Discard peel and place intact clove into mayonnaise. Refrigerate for at least one hour to infuse.
  2. Prepare meatball components. Grate parmesan finely. Finely chop parsley leaves. Add all these to large bowl and mix thoroughly with pork, egg white, salt, pepper, milk and breadcrumbs.
  3. Using a mini ice cream scoop, shape mix into meatballs. Once portioned, roll between your palms making smooth meatballs and press down using finger tips to create little patties.
  4. If pre-preparing these, cover and store in fridge until cooking.
  5. Pre-heat oven to 190ºC.
  6. Prepare vegetables to roast. Peel beetroot. Cut into 1½cm chunks. Cut cauliflower into florets about the same size as beetroot. Peel and cut carrot into 1½cm chunks. Cut zucchini into quarters along its’ length. Then into 1½cm chunks. Cut capsicum flesh into 1½cm chunks.
  7. Place all apart from beetroot in large bowl. Toss with 1 teaspoons salt flakes, good pinch cracked black pepper and 2 tablespoons olive oil. Place in single layer on non-stick paper lined baking trays.
  8. Toss beetroot with pinch salt and pepper and a couple of teaspoons olive oil. Place beetroot at one end of the tray so as not to bleed on other vegetables.
  9. Roast for about 40 minutes, until golden.
  10. Meanwhile, simmer lentils in unsalted water for 15 to 20 minutes, until tender. Drain and rinse briefly under warm water.
  11. Fry meatball pattiess for about 4 minutes, until cooked through and golden on both sides.
  12. Toss lentils gently with vegetables, dot beetroot throughout.
  13. Serve vegetables with pork meatball patties in a pool of aioli.

COOKS NOTES

  • All salt used in our recipes is Murray River Salt Flakes. If using granular salt cut down amounts accordingly.
  • Serve meatball patties as finger food with the aioli as a dip.
  • Toss vegetables and meatball patties through long pasta such as pappardelle and serve as a main course.
  • Add meatball patties to a simple mushroom and spinach risotto on serving.
  • For more hints and tips and to watch a video of this recipe being cooked, subscribe to our growing online members learning area The Cooks Collective.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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