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Sauté the onion in extra virgin olive oil with fresh thyme, sea salt and black pepper until softened with a little color.
Add the Jimmy Nardello peppers and continue cooking until tender.
Let the mixture cool completely.
Combine with the beef, pork, soaked bread, eggs, Pecorino and provolone.
Season with sea salt and black pepper and gently mix just until everything comes together.
Toss the potatoes directly in your baking dish with extra virgin olive oil, passata, dry white wine, fresh thyme, sea salt and black pepper.
Form the Polpettone and nestle it right over the potatoes.
Mix the glaze ingredients: passata, Calabrian chili, honey, extra virgin olive oil, sea salt and black pepper.
Generously spread the glaze over the entire top of the Polpettone.
Bake at 425°F for about 1 hour, until the Polpettone is cooked through and deeply glazed and the potatoes underneath are tender and full of all those pan juices.