mattersoftaste.com.au

Polpettine de Pane

method

1. Place all meatball ingredients in large bowl and mix together thoroughly. Meatballs will hold together if combined well there, no egg necessary to bind.
2. Using a #60 ice cream scoop or a tablespoon measure, turn the mixture into about 30 meatballs and roll between dampened hands to create smooth balls.
3. Pre-heat large frying pan over medium high heat.
4. Fry meatballs in batches in olive oil for few minutes, until golden but not quite cooked through. Swirl pan often to retain shape of meatballs.
   Add tomato sauce and simmer for a couple of minutes, stirring occasionally, until meatballs are cooked through.
5. Pre-heat BBQ or ribbed pan. Cut 6 x1cm thick slices from eggplant, brush generously with olive oil and season with salt and pepper. Grill for 2 to 3 minutes either side until soft and cooked through. Set aside.
6. Cut buns in half. Brush cut sides lightly with olive oil. Grill cut side down for a minute or so until toasted.
7. Rub toasted bus with raw garlic clove.
8. Place eggplant slices on base of rolls.
9. Pre-heat oven grill to medium. Divide meat balls and a little sauce on base of each roll, top with slices of provolone. Place under grill to just melt cheese.
10. Add rocket as serving (and aioli if liked).
11. Top polpette with lid of bun.
12. Serve with serviettes!

cooks notes

• There are plenty of lovely pasta tomato sauces many without any nasties in them available to purchase, or make your own.
• These meatballs would also be fantastic served with our favourite spaghetti brand; Martelli – look out for the bright yellow packet.
• These meatballs can be served as finger food; fry first to colour, then finish in 180°C oven for 5 minutes, until cooked through. Serve with tomato based dipping sauce.
• Provolone is a sharp, tasty Italian cheese which melts beautifully. Replace with your favourite melting cheese.
• This is a very satisfying quick casual meal all the family will hopefully enjoy.