660 gm eachcoarsely minced pork and veal100 gmfine fresh white breadcrumbs75 gmflat mild pancetta, finely chopped½ cupfinely chopped basil4garlic cloves, finely chopped2eggs, lightly beaten1 tbspWorcestershire sauce1 tbsp eachfinely chopped oregano and sage2 tspfinely chopped thyme, plus extra sprigs to serve700 gmtomato passataTo serve:shaved parmesan and crusty breadHerb salad1 cup (firmly packed) eachpurple basil, basil, dill and flat-leaf parsley50 gm eachbaby English spinach leaves and rocket leaves60 ml (¼ cup)extra-virgin olive oilJuiceof 1 lemon
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).
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 Australian Gourmet Traveller.