Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Grate or crush the 1-2 garlic cloves into a mixing bowl. Strip the leaves off 1-2 sprigs of
Fresh Oregano (5 sprigs)
and finely chop, adding to the garlic.
Step 3
Remove the
Beef (1.1 lb)
from its packaging and add it to the bowl. Season with
Coarse Sea Salt (to taste)
and
Coarse Black Pepper (to taste)
and use a spoon to loosely combine.
Step 4
Form the mixture into 6-12 large meatballs and arrange them on a lined baking sheet.
Step 5
For the sauce, scatter the
Tomatoes (4 1/2 cups)
and
Red Onions (2)
over a lined baking sheet and drape over the
Anchovy Fillets in Oil (2)
. Slice off the top of the
Garlic (1 bulb)
and add to the tomatoes and onions.
Step 6
Drizzle over some of the oil from the anchovies and tuck a few oregano sprigs in between. Season with salt and pepper and drizzle over a little
Olive Oil (as needed)
.
Step 7
Roast the tomato mixture in the oven (at the same time as the polpette) for 25-30 minutes or until soft and slightly caramelized and until the polpette is cooked through.
Step 8
Use a fork to extract the roasted garlic from the peel and transfer it along with the roasted tomato, onion, and
Tomato Paste (1 Tbsp)
to a liquidizer, 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.
Step 9
Add the wagyu polpette to the sauce to warm through and serve topped with
Grated Parmesan Cheese (to taste)
and
Fresh Basil (to taste)
or oregano.
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