Polpettone in tomato passata
for 4 people
Serve these big Italian meatballs (or small meatloaves if you prefer) with a green salad or wilted greens.
Ingredients
| 500 g | Pork, minced (Main) |
| 1 cup | White breadcrumbs, fresh |
| 40 g | Pancetta, thin-cut, finely chopped |
| 2 cloves | Garlic, crushed |
| 1 | Egg, lightly beaten |
| 3 Tbsp | Milk |
| 1 ½ tsp | Worcestershire sauce |
| 1 Tbsp | Basil, finely chopped |
| 1 Tbsp | Oregano, finely chopped |
| 1 Tbsp | Thyme, finely chopped |
| 1 tsp | Sage, finely chopped |
| 600 ml | Tomato passata, or use a 530g jar of cherry tomatoes in tomato juice |
Directions
- Heat the oven to hot — 220C fan-forced.
- In a large bowl combine all the ingredients except the tomato passata. Season with salt and freshly ground black pepper. (Check seasoning by smell or fry off a small piece to taste.) Mix well, then roll into 5 large meatballs and place in a lightly oiled, deep baking dish that fits the meatballs comfortably in a single layer.
- Pour over enough tomato passata to just cover the meatballs and place in the oven. Cook for 25 minutes, turning once after 15 minutes.