I’m one of those tourists that prides myself on being as local as possible when I travel. So much so that when I’m in London, I annoyingly sigh when a tourist stands on the wrong side of the escalator on their way to the tube. Or get irritated when one asks too many questions at Pret-a-manger during the lunch time rush. I also pride myself on knowing the best places to eat. Why waste calories on bad food? London is a city full of food snobs for a reason.
Whenever I’m there I need multiple servings of Polpo’s Polpette in me. The problem now being that I live on the other side of the world…. hence the recipe. No polpo? No problemo…
Pork & Fennel Meatballs in a Chilli Tomato Sauce
Serves 3-4
Inspired by London's Polpo
Ingredients
600g pork mince
1 egg
1 1/2tbs ground fennel
2tsp chilli flakes
40g panko breadcrumbs
Salt & pepper
Sauce:
Olive oil
1 onion, chopped
3 cloves of garlic, chopped
3tsp chilli flakes
4 tomatoes, chopped
1 can of crushed tomatoes
Method
Start with with sauce first by heating a little oil in a large pot. Add the onion, garlic and chilli then saute gently over a low heat for 10 minutes, stirring regularly. Add the tomatoes to the pan and cook through for 5 minutes before adding the can of tomatoes, half a can full of water and salt and pepper. Bring to a boil then reduce to a super low simmer while you move onto your meatballs.
Turn our oven on to 200 and line a baking tray. In a bowl, combine all the meatball ingredients with your hands, then roll into golf balls. Place evening on the baking tray and bake for 5 minutes. Turn them over and bake for a further 5.
While they’re in the oven, puree your tomato sauce using a handheld blender or food processor then taste to see if you want any more salt or pepper. Plop the baked meatballs in the tomato sauce and cook on low for a further 10.
Kitchen notes...
If you’re in the mood, I highly recommend you eat this with my Homemade Rosemary & Sea Salt Focaccia.