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Polpette with tomato dip

Polpette with tomato dip


Polpette is the Italian word for meatballs and they taste great served with the easy tomato dip

  • Feeds 30 Feeds 30
  • Ready in 40 minutes

Each serving contains

  • Energy
    237kj 57kcal
  • Fat
    Med 3%
  • Saturates
    Med 4%
  • Sugar
    Low 1%
  • Salt
    Med 4%

% of adult’s reference intake | Carbohydrates per serving : 4g

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  • 100ml Co-op semi-skimmed milk
  • 100g breadcrumbs, made with leftover bread
  • 2 tbsp Co-op olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 rashers Co-op Irresistible smoked back bacon rashers, chopped
  • 500g pack Co-op 5% fat British beef mince
  • 1 Co-op British free range egg, lightly beaten
  • ½ x 25g pack basil, chopped
  • 400g can Co-op Italian chopped tomatoes
  • ½ tsp chilli flakes (optional)


  1. Pour the milk over the breadcrumbs and set aside to soak
  2. Heat half the oil in a nonstick frying pan and cook the onion for 5-6 mins, until soft but not coloured
  3. Season, add the garlic and cook for another minute
  4. Remove half the mixture and set aside
  5. Put the chopped bacon in the pan and cook for 4-5 mins, until crisp
  6. Transfer to a large bowl, then add the beef mince, egg, breadcrumb mixture and half the chopped basil
  7. With slightly damp hands, mix until well combined, then start to form into polpette, about the size of ping pong balls
  8. Transfer to a lined baking tray as you go — you should get around 30
  9. Preheat the oven to 180°C/fan 160°C/gas 4
  10. Heat the remaining oil in the pan and fry the polpette for a couple of minutes, until browned all over — you may need to do this in batches
  11. Put them back on the baking tray and bake in the oven for 8-10 mins, until cooked through
  12. Meanwhile, for the dip, return the reserved onion mixture to the pan, along with the chopped tomatoes, chilli (if using) and most of the remaining basil, scraping up any bits from the bottom of the pan
  13. Simmer for 6-8 mins, until reduced to a dipping consistency, then transfer to a serving bowl
  14. Garnish the polpette with the rest of the basil, and serve alongside the dip, with cocktail sticks so people can help themselves

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