Fast Recipes

Polpette in sugo

Australian Gourmet Traveller recipe for polpette in sugo (meatballs in tomato sauce).

By Lisa Featherby
  • Serves 4
  • Print
Polpette in sugo
These giant meatballs are almost like individual portions of meatloaf baked in tomato sauce.


  • 660 gm each coarsely minced pork and veal
  • 100 gm fine fresh white breadcrumbs
  • 75 gm flat mild pancetta, finely chopped
  • ½ cup finely chopped basil
  • 4 garlic cloves, finely chopped
  • 2 eggs, lightly beaten
  • 1 tbsp Worcestershire sauce
  • 1 tbsp each finely chopped oregano and sage
  • 2 tsp finely chopped thyme, plus extra sprigs to serve
  • 700 gm tomato passata
  • To serve: shaved parmesan and crusty bread
Herb salad
  • 1 cup each purple basil, basil, dill and flat-leaf parsley (firmly packed)
  • 50 gm each baby English spinach leaves and rocket leaves
  • 60 ml extra-virgin olive oil (¼ cup)
  • Juice of 1 lemon


  • 1
    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).
  • 2
    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 .

  • undefined: Lisa Featherby