Recipe by Georgia East
Polpette is the Italian word for meatball and this dish celebrates classic flavours. Serve the polpette and sauce with pasta if desired.
Prep time: 15 mins /Cook time: 30 mins /Serves: 4-6
You will need:
- 500g L.A. Farms Waygu Mince
- 1-2 cloves of garlic
- 5 sprigs of fresh oregano
- 800g tomatoes, halved or quartered
- 2 red onions, peeled and thickly sliced
- Coarse ground sea salt and black pepper
- Olive oil
- Grated Parmesan, for serving
Preheat the oven to 180°C. Grate or crush the garlic into a mixing bowl. Strip the leaves off 1-2 sprigs of oregano and finely chop, adding to the garlic. Remove the wagyu mince from its packaging and add to the bowl. Season with salt and pepper and use a spoon to loosely combine – overmixing will result in a dense meatball. Form the mixture into 6-12 large meatballs and arrange on a lined baking sheet. Bake for 20-25 minutes or until the polpette are cooked through.
For the sauce, scatter the chopped tomatoes and onions over a lined baking sheet and tuck a few oregano sprigs in between. Season with salt and pepper and drizzle over a little olive oil. Roast in the oven (at the same time as the polpette) for 25-30 minutes or until soft and slightly caramelised. Transfer the roasted tomato and onion to a liquidiser or use a stick blender to blitz until smooth. If the sauce is too thick, add a little water or stock to thin it out. Season the sauce to taste and gently keep warm over low heat.
Add the wagyu polpette to the sauce to warm through and serve topped with grated Parmesan and fresh basil.
Tomatoes are a great source of lycopene – an antioxidant linked to many health benefits, including a reduced risk of heart disease and cancer. Tomatoes are also a great source of vitamin C, potassium, folate, and vitamin K. Try and use the ripest tomatoes you can find for roasting.