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Veal & pork polpetti with tomto & oregano sugo. Karen Martini ITALIAN MEATBALL recipes for Epicure and Good Living. Photographed by Marina Oliphant. Styling by Caroline Velik. Props this image stylist's own. Photographed September 4, 2012. The Age Newspaper and The SMH.

Photo: Marina Oliphant

Italian-style veal and pork sausages give these meatballs extra flavour and a softer texture.


  • 80ml olive oil
  • 1 brown onion, diced
  • 3 cloves garlic, chopped
  • Salt and freshly ground black pepper
  • 400g fine pork mince
  • 5 Italian-style veal and pork sausages, skin removed, meat crumbled
  • 2 eggs
  • 2 tbsp dried oregano
  • lemon, zested
  • 1 cup fresh breadcrumbs
  • 50g finely grated parmesan
  • bunch parsley, finely chopped
  • 2 cloves garlic, finely sliced
  • 350ml chicken stock
  • 1lt tomato passata
  • 1 tbsp sugar


In a medium frying pan over medium heat, add 30 millilitres of oil, onion and garlic. Season and cook for five minutes until soft and golden, then tip into a bowl to cool.

In a food processor, add the mince, sausage meat, eggs, one tablespoon oregano, lemon zest and black pepper and blend to a paste. Add breadcrumbs and whiz again to combine. Tip into a bowl, add parmesan and parsley and mix well. Roll into small balls about the diameter of a 20¢ piece.

Place a large, heavy-based pot over medium heat, add 30 millilitres of oil and brown a batch of meatballs for three minutes on all sides. Remove from pan and set aside. Repeat process until all meatballs are cooked.

In the same pot, wipe out leftover oil, add remaining 20 millilitres oil and cook garlic for two minutes or until golden. Add stock, tomato sugo, sugar, remaining oregano and polpetti and bring to a simmer over a medium heat. Reduce heat to low, cook for 20 minutes and check seasoning. Stir sauce through your favourite pasta and serve.

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