This is one of my grandma’s dishes that got passed to me by my parents. I have to say, I love “polpette”... and this particular dish brings back many sweet childhood memories, so it is particularly dear to me. I hope you enjoy it just as much as I do.
ALTERNATIVE: You can also use chicken mince instead of turkey mince, if you prefer.
Ingredients for 4 persons:
For the meatballs:
500 gms of turkey mince
5 tbsp of grated Parmigiano Reggiano
1 egg
¼ tsp of grated nutmeg
¼ tsp of ground pepper
1 tsp of salt
5 tbsp of breadcrumbs
For the stew:
2 medium potatoes, chopped
1 big carrot, chopped
½ onion, finely chopped
4 cherry tomatoes, halved
2 tbsp of extra virgin olive oil
½ cup of baby peas (frozen)
¼ cup of white wine
¼ cup of water
a pinch of salt
To make the meatballs, put the mince, egg, breadcrumbs, grated cheese, grated nutmeg, salt and pepper in a bowl.
Mix well with your hands, until the meat comes together.
Then roll the meatballs with your hands. Keep them aside.
In the meantime, chop your vegetables and keep them aside.
Cook the chopped onions with 2 tbsp of extra virgin olive oil on a low fire for a couple of minutes. When they become transparent, add the halved cherry tomatoes and let them cook for 3 minutes.
At this point, add the meatballs and the white wine.
Let the alcohol evaporate and then add the water and salt. Cover and cook for 2-3 minutes. Then add the chopped potatoes and carrots.
Cover again and cook on low heat for about 10 minutes. Add the frozen peas and cook for 2-3 minutes or until the meat is cooked through. Serve warm.
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