Polpettone

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Polpettone

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Ingredients

Adjust Servings:
1kg (2lb) minced/ground beef
150g (5oz) almond meal
1 tsp onion powder Optional
1 jar/3 cups tomato passata Tomato puree
3-4 hunks butter
150g (5oz) grated cheese

Variations

  • No onion powder?

Just skip it or soften a chopped onion in a little butter and add to the raw beef.

  • Nut-free

Replace almond meal with soft breadcrumbs.

  • Different cheese

Any good melting cheese works well. I used a mixture of Gruyere, Parmesan and Emmental.

  • Short on time

Brown meat in a pan and simmer with remaining ingredients for 10-15 minutes (except cheese).

  • Carb lovers/more substantial

Serve with soft polenta or mash.

  • Paleo (grain, legume & dairy-free)

Use olive oil for butter and skip the cheese.

Ingredients

Directions

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When I was at boarding school one of my least favourite things to eat was meatloaf. But as I’ve learned over the years just because I didn’t like something when I was younger doesn’t mean there isn’t a better version that I can love… And here it is! I still can’t bring myself to call it meatloaf though. Besides it’s much more fun to say ‘polpettone’ – the Italian for large meatball.

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Steps

1
Done

Preheat your oven to 200C (400F). Combine beef, almond meal, onion powder (if using) and a few pinches of salt in a bowl Mix well and form into a loaf.

2
Done

Place tomato and butter in a baking dish and top with your loaf.

3
Done

Bake, uncovered, for 30 minutes.

4
Done

Spoon sauce over the top of the loaf and scatter over the cheese. Bake for another 20 minutes or until cheese is melted and the polpettone is cooked through. I like it a little pink.

5
Done

Eat now or allow to cool before storing in the fridge or freezer.

jules

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