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Pork Meatballs with Cheesy Polenta

Ingredients

Meatballs

  • 500 grams pork mince
  • Olive oil
  • 2 cloves of garlic chopped
  • 2 tablespoons flatleaf parsley leaves finely chopped
  • 1 tablespoon tomato paste
  • 1 egg
  • ¾ cup breadcrumbs
  • Salt and pepper

Sauce

  • 1 onion peeled and diced
  • 2 cloves of garlic finely chopped
  • 700 mls tomato passata
  • 1 tablespoon sugar
  • 1 tablespoon balsamic vinegar
  • Salt and pepper

Polenta

  • 1 litre milk
  • 1 cup instant polenta cornmeal
  • 40 grams butter diced
  • ½ cup grated cheese cheddar, parmesan, Colby
  • ½ cup cream cheese diced
  • 1 cup milk extra

To serve

  • Brussel sprouts roasted in butter
  • Herbs for garnish flat leaf parsley

Instructions

  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. Remove from the pan and add to the pan with the sauce. Simmer on a low heat for around 10 minutes.
  6. While the meatballs are simmering in the sauce cook the polenta
  7. In a large saucepan over a medium heat add 1 litre of milk and bring to a simmer, stirring occasionally.
  8. 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.
  9. Whisk to combine.
  10. To serve, place the polenta on the bottom and top with meatballs, serve with roasted Brussel sprouts and garnish with herbs.