Today we are sharing another recipe from our friend Mino, the Puglia Chef. When we moved to Puglia back in December 2005 we were lucky enough to meet Val and Mino Mazzotta. Val spotted our English car in Casalabate just a few days after we had arrived in Puglia. She introduced herself and over the years we have become good friends.
Mino, who is originally from Squinzano, has been a chef for many many years. Although retired now, he still loves to cook. We are very lucky that, despite being retired, Mino prepares his famous “Mino’s Meatballs” that await guests’ arrival at our holiday villas.
From the Puglia Chef: Polpette
|affectionately known as Mino’s Meatballs|
|Prep : 15 minutes||Cook :30 minutes|
|For the Meatballs||For the Tomato Sauce (Salsa al Pomodoro)|
To make the Meatballs
Into a large bowl place meat, cheese, breadcrumbs, garlic, egg, salt and pepper, and mix with your hand. Add the wine whilst mixing, then add milk. If the mix is too hard, add a little more milk, if too soft a few more breadcrumbs until you get the right consistency, not too hard but not too soft.
Now make balls the size of a small egg.
In a pan heat 1/2 ltr vegetable oil and fry the meatballs until they are golden brown. Have the oil on medium heat, if too hot they will cook on the outside and not on the inside. Drain on kitchen paper to get rid of excess oil.
To make the Sauce
Place all the ingredients except the water into a pan and bring to the boil, simmer for 15 mins.
Remove from heat and blend, adding the water.
Transfer the meatballs into the pan with the sauce and let simmer for 20 minutes
Serve with the pasta of your choice cooked as directed on the packet
Thank you Mino, the Puglia Chef