Pork Ricotta and Fennel Polpettes

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
4-6 4-6
Pork Ricotta and Fennel Polpettes
These juicy pork polpettes with creamy ricotta are a delicious time-saving recipe that can be enjoyed over rice, pasta, and even in a wrap or pita.
Main INGREDIENTS
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method

Ingredients

POLPETTES:
  • 500g pork mince
  • 250g ricotta
  • 2 teaspoon fennel seeds
  • ½ onion finely diced
  • 60g fresh breadcrumbs
  • 1 beaten egg
TOMATO SAUCE:
  • 1 onion, finely chopped
  • 1 clove of garlic, finely diced
  • 2 x 400g cans of Italian cherry tomatoes in juice
  • 2 teaspoons fines herbs or dried oregano
  • 1 teaspoon caster sugar
  • Method

  • 1
    To make the polpettes, place the pork, ricotta, fennel seeds, onion, breadcrumbs, and egg in a bowl and mix well until the mixture is smooth. Season with salt and pepper as required.
  • 2
    Shape the mixture into 20 oval-shaped balls and place on a tray to chill. Place a Le Creuset 3-Ply Stainless Steel 30cm Shallow Casserole with a drizzle of oil over medium heat. Brown the polpettes on all 4 sides - this takes around 8 minutes. Remove from the casserole.
  • 3
    In the same casserole, using the meat juices, make the tomato sauce. Add oil to the casserole and place over a medium heat. Next, add the onions and cook gently with the lid on until soft, around 10 minutes. The onions should not colour.
  • 4
    Add the garlic and cook for a couple of minutes. Now add the cans of tomatoes, herbs, and sugar. Cook without the lid on for 20 minutes until the sauce starts to thicken slightly
  • 5
    Season with salt and pepper to taste. The sauce can be stored in a clean glass container in the fridge for one week or can be frozen in batches to use as needed.
 
TOP TIP: Le Creuset pans heat quickly making it perfect for time-savvy recipes like this one. The tomato sauce can be doubled and stored to use when needed.
 
 
Le Creuset