Meatballs with Tomato Sauce and Cheesy Polenta
User Reviews
4.5
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Course
Main Course, Others
Meatballs with Tomato Sauce and Cheesy Polenta
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Soft, light, juicy meatballs, baked in a rich tomato sauce and served with soft cheesy polenta. This is comfort food at it's very best. The meatballs are so tender and packed full of flavour!
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Ingredients
For the Meatballs
- 2 slices white bread
- ⅓ cup milk
- 1 onion
- 2 garlic cloves
- 450 g /1lb beef mince
- 200 g /7oz pork mince
- 2 eggs
- ¼ cup grated parmesan
- 2 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 1 teaspoon salt
- ½ teaspoon ground fennel
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoon butter
- 3 cups marinara sauce
For the Polenta
- 500 ml milk 1 pint
- 600 ml boiling water 1.2 pints
- 180 g instant polenta 6.3oz
- 2 tablespoon butter
- ⅓ cup grated parmesan
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Instructions
- Pre-heat the oven to 180ºC (360ºF).
- Cut the crusts off the bread and tear it into small pieces.
- Place the bread into a large bowl and pour over the milk.
- Mush this together until you have a thick sludge.
- Peel the onion and garlic and then grate them into the bread mixture. (Or use a food processor to chop the onion- see notes)
- Add the beef and pork mince, eggs, parmesan, parsley, oregano, sage, salt, fennel and pepper.
- Use you hands to squish and mix the mixture together.
- Take a small portion of the mixture and roll it lightly into a 2cm (1 inch) diameter ball.
- Repeat with remaining mixture.
- Heat the olive oil in a large oven-proof frying pan or sauté pan.
- Cook the meatballs over a medium-high heat for 3 minutes until well browned.
- To ensure you get an even colour every now and then jiggle the pan about to get the meatballs rolling.
- Add the butter and the marinara sauce and bring to a simmer.
- Transfer the pan to the oven and bake for 10-12 minutes until bubbling and cooked through.
- While the meatballs are cooking make your polenta.
- Place the milk and 600ml (1.2 US pints) of water into a large pan and bring to the boil.
- Add the instant polenta in a steady stream whilst stirring continuously.
- Stir for a further 3 minutes over a medium heat.
- Add the butter and grated parmesan, then season generously with salt and pepper.
- Serve with fresh basil (or parsley) and extra parmesan if you want it.
Notes
- Grating an onion can be a bit messy, I am very clumsy and often grate my finger! So I opt for the processor, more to clean but safer!!!! If you are using the food processor ensure you have a onion mush rather than chopped onion.
- If you haven't made any marinara sauce you can sub in two tins of chopped tomatoes + 1 tablespoon dried Italian herbs
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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