In Italy, meatballs (that we call “polpette”) are a classic Monday dish. In fact, originally the meatballs were made with the leftovers of the meat used for Sunday’s broth. Nowadays, meatballs are no longer made just to avoid throwing out leftover food, and we prepare them in many ways: with vegetables (eggplant is an excellent choice), meat (veal, beef or pork) or fish (especially cod and shrimp). Usually the balled mixture is fried and then simmered, although at times they area perfect street food, just fried and eaten on the go. Today we are going to prepare sausage meatballs, topped with a sauce made of tomatoes and fresh basil, without frying them so they are lighter. Given that the meat is very savory, I don’t add salt to either the sauce or the meatballs, and they are still very tasty. Your only regret will be not having prepared a few more!
This dish remind me of my days in Greece: The white-washed houses, the deep blue of the sea and the pale and spiced yellow of Retsina wine. when I returned I brought home the colors and flavors of the Peloponnese and I created a variant of the veal scaloppine with what I had left in my suitcase : Kalamata olives, fresh tomatoes, oregano, capers, feta cheese. The result was great, and I toasted to the many ingredients that are common to Italy and Greece!