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Pork and Fennel Polpette with Tomato Sauce

An interesting twist on meatballs with added fennel seeds!

Enjoy as a small tapas dish for dinner parties or as a meal for the family - super quick and tasty...

The sauce (makes 1.5 litres)

I N G R E D I E N T S

100ml extra virgin olive oil
1 white onion, finely sliced
1 garlic clove, chopped
1/2 tbsp salt
1/4 tsp pepper
Small pinch chilli flakes
750g fresh tomatoes
3 x 400g tins chopped tomatoes (try and get really nice ones, defo worth it here)
1 small handful of oregano, finely chopped
Pinch of caster sugar if necessary

M E T H O D

Heat half the oil in a large saucepan and sweat the onion, garlic, salt, pepper and chilli on a medium heat for about 15 minutes. When transparent, add the fresh tomatoes and the rest of the oil and cook on a low-medium heat for 15 minutes. Add the tinned tomatoes and bring to a gentle simmer. Leave to bubble on the lowest heat for about 1 hour. Turn off the heat and add the heat and add the oregano and basil. Taste and see if it needs any sugar. When you’re pleased with the taste, blend together with a hand blender or in a food blender.

The Polpette 

Serves 6

I N G R E D I E N T S

1.5 kg minced pork
3 medium free-range eggs
150g breadcrumbs
Large pinch of dried chilli flakes
20g fennel seeds, lightly toasted and ground in a pestle and mortar
Salt flakes and freshly ground black pepper
1.5 litres tomato sauce

M E T H O D

Preheat the oven to 220 degrees. Put the pork, eggs, breadcrumbs, chilli flakes, ground fennel seeds, salt and pepper into a large mixing bown and massage thoroughly. Roll into 45g balls and flace them on a greased baking tray and roast in the oven for 10 minutes, turning once until they are starting to brown.

Poach meatballs in the tomato sauce for 10 minutes. Serve with spaghetti and grate over Parmesan.


Want to try more Venetian recipes? We recommend 'POLPO: A Venetian Cookbook' for more mouth-watering, delicious tapas-style recipes.

Tags: foodpastacomfort foodmeatballs
Posted on 08th February 2016 by Hush

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