Walnut Polpette with Pomodoro Sauce

Walnut polpette

1. Into a blender or food processor, pulse walnuts and bread briefly.
2. Add remaining ingredients except the water and process until it begins to resemble mince. Now with the blender still running, add the water. The mixture should now be moist and malleable.
3. Roll the mixture into balls the size of a walnut shell (or slightly larger if you like) and place on an oven tray lined with baking paper.
4. Bake in a preheated 180°C oven for 25 minutes, turning over carefully halfway through.
5. Meanwhile, make the pomodoro sauce.

Pomodoro sugo

1. In a medium saucepan, heat the oil over a low-medium heat and add the garlic. Allow the garlic to infuse for 1–2 minutes, stirring often, ensuring it doesn’t brown.
2. Stir through the passata, salt and basil leaves. Cover and simmer over a low heat for 15 minutes, stirring occasionally.
3. Once out of the oven, stir the polpette gently through the tomato sugo and simmer on low for a few minutes so the balls soak up some of the liquid.
4. Remove from the heat and stir through your favourite pasta, or enjoy on their own as a side or starter along with fresh crusty bread for dipping.