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For the meatballs, take a large bowl and add the pork, garlic, parsley, egg, breadcrumbs and tomato paste. Mix well. I like to use my hands but a wooden spoon works well too.
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Shape into balls around 2 tablespoons in size, I like to use wet hands and place on a lined tray. Set aside while you make the sauce
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For the sauce, in a heavy bottomed saucepan over a medium heat add 1 teaspoon of olive oil and once hot, add the onions, sauté for 4 minutes until translucent. Add the garlic and cook for 1 minute. Add the passata, sugar and balsamic. Season with salt and pepper. Simmer for around 10 minutes until thickened slightly. Set aside.
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Take another pan over a medium heat, add 1 teaspoon of olive oil, add the meatballs in batches and cook until golden. Turning while cooking for around 8 minutes.
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Remove from the pan and add to the pan with the sauce. Simmer on a low heat for around 10 minutes.
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While the meatballs are simmering in the sauce cook the polenta
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In a large saucepan over a medium heat add 1 litre of milk and bring to a simmer, stirring occasionally.
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Turn the heat to low and slowly and add the polenta, whisking continuously, cook for 2 – 3 minutes, still whisking, until thickened, add the butter, extra milk, cheese, cream cheese and salt and pepper.
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Whisk to combine.
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To serve, place the polenta on the bottom and top with meatballs, serve with roasted Brussel sprouts and garnish with herbs.