Italian meatballs four ways (& the tastiest limoncello biscotti!)

Italian Polpette (traditional meatballs)

500G ground veal or beef

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200G ground pork

1/2 cup chopped garlic

1/2 cup basil

2 cloves garlic, minced

1 cup of stale bread, soaking in milk

1 cup parmesan cheese

1 egg

Salt and pepper

• Add milk and cover the bread & let absorb.
• Combine herbs, cheese, eggs & absorbed crumbs & squish
• Together in your hands until combined
• Roll the balls, lubricating your hands with oil so meat doesn’t stick.

Napolitana Sauce

3 cloves garlic

1 onion

1 cup basil leaves

Add 2 bottles of passata / or peeled tomatoes

Pinch of sugar

Salt & pepper

1 cup of water

• Add Basil, whole onion then garlic to oil. Add Passata with sugar, salt, pepper.
• Add the meatballs to poach slowly in the sauce for about an hour.
• Cook until rawness of the tomatoes is gone. Check seasoning.

Limoncello Biscotti

2 cups plain flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter

1 cup of caster sugar

1 egg

1 egg yolk

1 tablespoons lemon juice

1 whole lemon freshly grated lemon zest

1 teaspoon vanilla extract

1 shot of limoncello (or an extra shot of lemon juice)

Icing sugar for dusting

• Mix together the flour, baking soda and salt.
• In another bowl, add the melted butter and whisk in the sugar until smooth.
• Add in the egg and egg yolk then whisk in vanilla and lemon extracts, lemon juice, lemon zest and the limoncello. Stir in dry ingredients, mixing until a dough forms.
• Refrigerate for at least 1/2 hour.
• Preheat the oven to 180 degrees.
• Roll the dough into a heaped teaspoon and roll it in the icing sugar, coating completely.

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