‘Polpette Caponata’ Pork and Beef Meatballs with Italian Slow Cooked Vegetables

Pork and Beef Meatballs with Italian Slow Cooked Vegetables
  • 4 servings
  • 45 minutes to prepare
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  • For The Meatballs:
  • 1 slice of stale white bread
  • 2tbsp milk
  • 250g pork mince
  • 250g beef mince
  • 1tsp dried oregano
  • 1 garlic clove, crushed
  • 1tbsp parsley, chopped
  • 1/2tsp salt
  • 1/2tsp crushed black pepper
  • 1tbsp parmesan, grated
  • 1 egg
  • 25ml olive oil
  • For The Caponata:
  • 2 shallots, diced
  • 1 celery stick, diced
  • 2 garlic cloves, crushed
  • 50ml olive oil
  • 25ml red wine vinegar
  • 1 aubergine, diced
  • 1 courgette, diced
  • 200g cherry tomatoes, halved
  • 1tsp capers
  • 8 basil leaves, torn
  • Salt and pepper to taste
  • 1tbsp parmesan, grated



  1. To make the meatballs, soak the bread in a bowl with the milk
  2. Add the minced pork, beef, oregano, garlic, parsley, salt and pepper, parmesan and egg to the bowl.
  3. Mix well until all the ingredients are evenly dispersed.
  4. Place a little oil on your hands and form small meatballs and place onto a large plate.
  5. To make the caponata, gently fry the shallots, celery and garlic in the olive oil until soft.
  6. Add the red wine vinegar to the pan and reduce for 2 minutes over a low heat.
  7. Add the diced aubergine, courgette and cherry tomatoes and simmer for 20 minutes over a low heat, stirring occasionally.
  8. In a separate frying pan, shallow fry the meatballs in olive oil for 2-3 minutes each side until golden then add all of the caponata mix to the meatballs.
  9. Continue to simmer for another 15-20 minutes and then add the capers and basil then season to taste.
  10. Place into a large serving bowl and sprinkle with lots of freshly grated parmesan.

Chef’s Tip:
Use up any leftover meatballs and caponata for a great Italian style sub sandwich. Cut a piece of Booths French bread in half and fill with sliced  meatballs and caponata. Add some grated mozzarella and bake in a hot oven at 200°c / 180°c fan /392°F/ Gas Mark 5 for 8 minutes until the filling is hot.