James Moffatt
Pair with polpette’s preferred partner – a chunky slice of sourdough.
Ingredients
Method
Squeeze excess milk from bread and transfer to a large bowl; discard the milk. Add minced pork, parmesan, oregano, crushed fennel seeds and nutmeg to soaked bread. Add half the egg and using your hands, mix well (the mixture should roll easily into a ball – if it is too dry, add more egg until it becomes the right consistency). Season to taste and using damp hands, roll mixture into 8 balls.
Heat half olive oil in a large frying pan over a medium-high heat, add meatballs and brown all over (6-8 minutes). Remove from pan.
Heat remaining oil in the frying pan over a medium-low heat. Add the garlic, chilli, oregano and bay leaf and cook, stirring occasionally, until fragrant (1-2 minutes). Add passata and 150ml water and bring to a simmer. Simmer until sauce is slightly reduced (10 minutes). Add meatballs to sauce and simmer, turning halfway through cooking, until just cooked through (15 minutes). Serve meatballs hot with toasted bread, torn mozzarella, rocket and grated parmesan.
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