Method

• 1.
  Preheat oven to 180°C. Place fennel in a roasting pan and drizzle with 1 tbs oil. Season, then roast for 30 minutes. Remove from oven and sprinkle over the pine nuts and pumpkin seeds. Return to oven for a further 8-10 minutes until fennel is cooked through and nuts are toasted.

• 2.
  Whiz chilli and 2 garlic cloves in a food processor until finely chopped. Add fennel, pine nuts and pumpkin seeds, and whiz until chopped but still chunky. Add parmesan, breadcrumbs and egg yolk. Season, then whiz until combined.
• 3.
  Grease a roasting tray with 1 tbs oil. Using wet hands, roll the mixture into 20 walnut-sized balls. Place on tray. Chill for 15 minutes to firm up. Preheat oven to 200°C. Drizzle polpette with oil and bake for 20-25 minutes until golden and crisp.
• 4.
  Meanwhile, to make tomato sauce, heat remaining 2 tbs oil in a pan over medium heat. Thinly slice remaining garlic clove and add to pan with parsley stalks. Cook for 1-2 minutes, then add tomatoes. Half-fill the can with water, then add to pan. Add balsamic and bring to the boil. Reduce heat to low and cook for 8-10 minutes until thickened. Cool slightly, then transfer to a food processor and whiz until smooth. Return to pan. Keep warm.
• 5.
  Divide sauce among plates. Top with polpette and sprinkle with chopped parsley and reserved fennel fronds.