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Pancetta Polpette

Pancetta Polpette recipe, brought to you by MiNDFOOD.

Pancetta Polpette

Meatballs are not just for spaghetti anymore. Make these polpette as 
a main meal tonight, then roll them into tomorrow’s sandwich.

Serves 2

2 small slices ciabatta

100ml milk

½ cup olive oil

1 small onion, finely diced

2 garlic cloves, chopped

15 slices flat pancetta

1 anchovy fillet

1 tbsp rosemary, chopped

150g pork mince

150g veal mince

150g chicken mince

50g parmesan, grated

½ tsp nutmeg, grated

½ tsp chilli flakes

6 cups passata

100ml chicken stock

12 basil leaves

green salad leaves, to serve

crusty bread, to serve

Place ciabatta in a bowl with milk; let stand for 5 minutes.

1 Heat 2 tablespoons oil in a nonstick frying pan over medium heat, add half the onion and half the garlic, and cook for 2-3 minutes. Finely chop 3 slices of the pancetta; add to the pan with anchovy and rosemary, and cook for 1-2 minutes.

2 Place pork, veal, and chicken mince in a large bowl. Squeeze excess milk from bread and add to mince mixture along with onion mixture, parmesan, and nutmeg. Season with sea salt and freshly ground black pepper and mix until well combined. Divide into four and roll into large patties.

3 Wrap each meatball in three slices of pancetta and refrigerate for 10 minutes. Heat 2 tablespoons olive oil in a large, deep frying pan over medium heat and cook polpettes for 3-4 minutes on each side, or until golden. Drain on paper towel and set aside.

4 Add remaining onion and garlic to the pan and cook for 2-3 minutes, or until soft. Add chilli, passata, and stock and cook, stirring, for 7-8 minutes, or until mixture thickens. Add remaining olive oil and stir to combine. Add polpette back to the pan with basil leaves.

5 Reduce to a simmer and cook, covered, for 10-15 minutes, or until cooked through. Reserve two polpettes and 1/3 cup sauce for lunch tomorrow.

Serve polpette with salad leaves and bread.

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