Karen Martini's Baked Pork Polpette with Peas, Yoghurt & Dill

Karen Martini's Baked Pork Polpette with Peas, Yoghurt & Dill

Prep
0
Cooking time
30
Serves
4

Method

Preheat the oven to 180°C fan-forced.

1. For the polpette, heat half the extra virgin olive oil in a medium frying pan over medium heat. Add the onion and garlic, season with salt and cook until soft and golden, then tip into a bowl to cool.

2. Add the pork, egg, oregano, lemon zest and cooked onion and garlic to a food processor, season with salt and pepper and blend to an even paste. Add the breadcrumbs and parmesan and whiz again to combine. Roll the mix into balls, about the size of a 50-cent piece.

3. Heat the remaining oil in a large, heavy saucepan over medium heat and brown the polpette all over in batches, adding more oil if needed.

4. Pour the hot stock into a baking dish. Add the polpette, scatter over the breadcrumbs and bake for 25 minutes.

5. Add the peas and dill to a small bowl, drizzle in a little chilli oil, season with salt and pepper and toss to coat.

To serve, dollop the yoghurt over the polpette and squeeze over the lemon. Scatter over the pea mix, drizzle over some Cobram Estate Chilli Infused Extra Virgin olive oil and serve.

Ingredients Chevron Icon

350 ml chicken stock, hot

1 handful of fresh breadcrumbs

3 handfuls of frozen peas, thawed under hot water

2 handfuls of dill fronds

Cobram Chilli Infused Extra Virgin Olive Oil

salt flakes and freshly ground black pepper

200 g natural yoghurt

½ lemon

Polpette

3 tablespoons Cobram Estate Classic Extra Virgin Olive Oil

1 brown onion, finely diced

3 garlic cloves, chopped

salt flakes and freshly ground black pepper

800 g pork mince

2 eggs, lightly beaten

1 tablespoon dried Greek oregano

zest of ½ lemon

3 handfuls fine breadcrumbs

2 handfuls of finely grated parmesan