Name: Polpette in sugo
Yield: 4
Ingredients: 660 gm each coarsely minced pork and veal; 100 gm fine fresh white breadcrumbs; 75 gm flat mild pancetta, finely chopped; ½ cup finely chopped basil; 4 garlic cloves, finely chopped; 2 eggs, lightly beaten; 1 tbsp Worcestershire sauce; 1 tbsp each finely chopped oregano and sage; 2 tsp finely chopped thyme, plus extra sprigs to serve; 700 gm tomato passata; To serve: shaved parmesan and crusty bread; Herb salad; 1 cup each purple basil, basil, dill and flat-leaf parsley (firmly packed); 50 gm each baby English spinach leaves and rocket leaves; 60 ml extra-virgin olive oil (¼ cup); Juice of 1 lemon

These giant meatballs are almost like individual portions of meatloaf baked in tomato sauce.

Ingredients

660 gm each coarsely minced pork and veal

100 gm fine fresh white breadcrumbs

75 gm flat mild pancetta, finely chopped

½ cup finely chopped basil

4 garlic cloves, finely chopped

2 eggs, lightly beaten

1 tbsp Worcestershire sauce

1 tbsp each finely chopped oregano and sage

2 tsp finely chopped thyme, plus extra sprigs to serve

700 gm tomato passata

To serve: shaved parmesan and crusty bread

Herb salad

1 cup each purple basil, basil, dill and flat-leaf parsley (firmly packed)

50 gm each baby English spinach leaves and rocket leaves

60 ml extra-virgin olive oil (¼ cup)

Juice of 1 lemon

Method

Main

1.Preheat oven to 250C fan-forced. Combine ingredients (except tomato passata) in a bowl, season to taste and mix to combine. Roll mixture into 4 balls and place in a lightly oiled 2-litre baking dish. Pour over tomato passata and bake, turning polpette halfway through cooking, until cooked through (30 minutes).

2.Meanwhile, for herb salad, combine ingredients in a bowl, season to taste and toss gently. Serve with polpette, topped with thyme sprigs and shaved parmesan, and crusty bread.

This recipe is from the November 2010 issue of .
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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