Chef Alida's Cavolo Polpetta
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20Prep Time Minutes
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60Total Time Minutes
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13Number of Ingredients
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8Servings
Ingredients
- 2 lbs Ground Beef or Pork
- 2 Diced Red Onions
- 2 Cups Cooked Grain (Rice or Farro)
- 6 Cloves Crushed Garlic
- 3 Cans of Hunt’s Heirloom Diced Tomatoes
- 1 Can of Hunt’s Heirloom Crushed Tomatoes
- 1 Head White Cabbage
- 1 Bunch Fresh Basil
- 1 Bunch Fresh Rosemary
- 1 Tbsp Mustard Powder
- 1 Tbsp Dry Oregano
- Olive Oil
- PAM Original Spray
Directions
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Step one
Pre-heat oven to 350°F. In a mixing bowl, combine the ground beef, cooked grains, 3 cloves of crushed garlic, chopped rosemary, dried oregano, mustard powder, and ½ can of the Hunt’s Heirloom Crushed tomatoes.
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Step two
Take the mixture and shape into small or medium balls and place on a baking sheet sprayed with PAM Cooking Spray. Bake the meatballs for 10 mins until golden brown. Set the meatballs aside to rest.
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Step three
Cut the cabbage into wedges and crush the remaining 3 cloves of garlic. In a large pot, add 4 tbsp of Olive Oil and sauté the cabbage until it begins to soften and separate. Add the garlic and then 3 cans of Hunt’s Heirloom Diced Tomatoes and the remaining half of Hunt’s Heirloom Crushed. Bring to a boil then simmer for 30 mins.
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Step four
Remove from heat and add in the meatballs. Let it sit for 20 mins until meatballs are heated through. Finish with fresh basil and enjoy.
Preparation images
Chef Alida's Cavolo Polpetta
