Name: Pork and fennel polpette
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 60 gm day-old crustless white bread, soaked in 50ml milk; 400 gm minced pork; 30 gm finely grated parmesan, plus extra to serve; 1 tbsp finely chopped oregano leaves; 1 tsp toasted fennel seeds, crushed with a mortar and pestle; ½ tsp freshly grated nutmeg; 1 egg, lightly whisked; 2 tbsp extra-virgin olive oil; 2 garlic cloves, coarsely chopped; Pinch of dried chilli flakes; 2 oregano sprigs; 1 fresh bay leaf; 500 gm passata (we use Mutti); Toasted bread, torn buffalo mozzarella and rocket, to serve

Pair with polpette’s preferred partner – a chunky slice of sourdough.

Ingredients

60 gm day-old crustless white bread, soaked in 50ml milk

400 gm minced pork

30 gm finely grated parmesan, plus extra to serve

1 tbsp finely chopped oregano leaves

1 tsp toasted fennel seeds, crushed with a mortar and pestle

½ tsp freshly grated nutmeg

1 egg, lightly whisked

2 tbsp extra-virgin olive oil

2 garlic cloves, coarsely chopped

Pinch of dried chilli flakes

2 oregano sprigs

1 fresh bay leaf

500 gm passata (we use Mutti)

Toasted bread, torn buffalo mozzarella and rocket, to serve

Method

Squeeze excess milk from bread and transfer to a large bowl; discard the milk. Add minced pork, parmesan, oregano, crushed fennel seeds and nutmeg to soaked bread. Add half the egg and using your hands, mix well (the mixture should roll easily into a ball – if it is too dry, add more egg until it becomes the right consistency). Season to taste and using damp hands, roll mixture into 8 balls.

Heat half olive oil in a large frying pan over a medium-high heat, add meatballs and brown all over (6-8 minutes). Remove from pan.

Heat remaining oil in the frying pan over a medium-low heat. Add the garlic, chilli, oregano and bay leaf and cook, stirring occasionally, until fragrant (1-2 minutes). Add passata and 150ml water and bring to a simmer. Simmer until sauce is slightly reduced (10 minutes). Add meatballs to sauce and simmer, turning halfway through cooking, until just cooked through (15 minutes). Serve meatballs hot with toasted bread, torn mozzarella, rocket and grated parmesan.

Photography by James Moffatt Photographer

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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