Rosemary's esoteric link to memory has been going on for some time (from Hamlet to more recent investigations) scientists are finding that rosemary aroma can aid memory. Whether or not the amount used here is enough to enhance your recall, these polpette aren't easily forgotten. The milk soaked bread is generally accepted as an essential, this keeps the meatballs juicy. Browning them first intensifies the meat taste. Serve with crusty bread or pasta.
What you need? Makes 36 meatballs
Meatballs
500g beef mince
4 slices of white bread (toasted and crumbled then soaked in milk)
2 handfuls of parsley
4-5 sprigs of chopped rosemary
2 egg yolks
Pomadoro
1 medium white onion (sliced)
3-4 basil stalks (leaves removed and sprinkled in sauce at end)
sprigs of Rosemary (chopped)
1 clove of garlic
6 tomatoes on the vine + 2 tins plum tomatoes
1 tbsp brown sugar
What to do?
Combine all ingredients for meatballs. Roll into balls and place on oiled baking tray. Allow to firm up in fridge for 30mins. Heat oil in pan, add onion. Cook for 5 mins. Add the basil stalks, rosemary, garlic. Cook for 1 min. Add the fresh tomatoes, cook for 5 mins. Add the tinned tomatoes and sugar. Cook for 15mins. Season. Pan dry meatballs in oil. Add browned meatballs to sauce and poach in sauce for 5 mins.
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