Ingredients Jump to Instructions ↓

  1. 660 gm each coarsely minced pork and veal

  2. 100 gm fine fresh white breadcrumbs

  3. 75 gm flat mild pancetta, finely chopped

  4. cup finely chopped basil

  5. 4 garlic cloves, finely chopped

  6. 2 eggs, lightly beaten

  7. 1 tbsp Worcestershire sauce

  8. 1 tbsp each finely chopped oregano and sage

  9. 2 tsp finely chopped thyme, plus extra sprigs to serve

  10. 700 gm tomato passata

  11. To serve: shaved parmesan and crusty bread

  12. 1 cup (firmly packed) each purple basil, basil, dill and flat-leaf parsley

  13. 50 gm each baby English spinach leaves and rocket leaves

  14. 60 ml ( 1/4 cup) extra-virgin olive oil

  15. Juice of 1 lemon

Instructions Jump to Ingredients ↑

  1. Serves 4 These giant meatballs are almost like individual portions of meatloaf baked in tomato sauce.

  2. 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).

  3. 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.


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