Polpettone in tomato passata
Photo by Tamara West
Serve these big Italian meatballs (or small meatloaves if you prefer) with a green salad or wilted greens.
|500 g||Pork, minced|
|1 cup||White breadcrumbs, fresh|
|40 g||Pancetta, thin-cut, finely chopped|
|2 cloves||Garlic, crushed|
|1||Egg, lightly beaten|
|1½ 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|
- 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.