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Polpette with rosemary and chilli potatoes
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250g essential Waitrose British pork mince
250g essential Waitrose British beef mince
1 large egg
½ x 25g pack flat leaf parsley
1 garlic clove, crushed
50g essential Waitrose parmigiano reggiano, finely grated
2 tbsp olive oil
100ml white wine
500g waxy potatoes (about 2 large), cut into 2cm cubes
3 rosemary sprigs, leaves picked and roughly chopped
Pinch chilli flakes
Large handful rocket
2-3 tbsp aioli
1. Preheat the oven to 200˚C, gas mark 6. Put the pork, beef, breadcrumbs, egg, parsley, garlic and parmesan in a large bowl. Season and mix together well (it’s easiest to use your hands). Shape the mixture into about 30 walnut-sized balls (each about 20-25g) and put in a non-stick roasting tin. Drizzle over the oil; add the wine.
2. Roast for 10 minutes until the meatballs start to brown and the wine has reduced. Add the potatoes, rosemary and chilli flakes and toss together. Cook for a further 20-25 minutes, or until the meat is cooked through and the potatoes are golden and tender. Serve with a scattering of rocket and dollop of aioli.
Typical values per serving:
This recipe was first published in August 2017.