Polpette alla Giudia

In the Italian Jewish kitchen, the same meat mixture is often used for meatballs and meat loaf. Both make for inexpensive and tasty meat-based meals. In the spirit of thrift, and according to long Sephardic tradition, cooked vegetables are added to extend the meatball mixture. And thanks to Sephardic Jews, tomato sauce is the ubiquitous accompaniment. Mashed potatoes would not be out of place, but mashed with olive oil, not milk, of course. Rice or polenta would also be a good partner.