Italian No Meatballs with Spicy Tomato Sauce & Polenta

Ingredients :

Meatballs:
400 grams GHF Original Mince
1 small onion grated
50 grams fresh breadcrumbs
1 egg
2 garlic cloves minced
¼ cup Parmesan cheese grated
¼ cup freshly chopped parsley
Salt & pepper for seasoning
Tomato Sauce:
1 garlic clove finely chopped
1 small onion chopped
1 red chilli
500 grams jar of Passata
Polenta:
1 cup instant/fine polenta
4 cups vegetable stock
1 tablespoon butter/olive oil
¼ cup grated parmesan
Parmesan and parsley to serve

Method :

Meatballs:
1. Preheat an oven to 180C.
2. Combine the breadcrumbs with the grated onion and juices. Set aside for 5 minutes.
3. Add all the meatball ingredients and mix well by hand.
4. Shape into balls approximately 20 mm across and place onto a try lined with baking paper.
5. Once you’ve made all the balls, place into the oven and bake for 20 minutes.

Spicy Tomato Sauce:
1. Gently fry the garlic in 2 tbsp olive oil for 30 seconds until aromatic.
2. Add the onion and fry for 5 minutes until softened.
3. Prick the chilies all over with the end of a sharp knife and add to the pan along with the passata.
4. Gently simmer for 15 minutes.

Polenta:
1. Bring 4 cups of vegetable stock to the boil in a pan.
2. Gradually add the polenta while stirring with a whisk.
3. Reduce the heat and cook gently for 10-15 minutes until the polenta is soft and creamy.
4. Stir in the butter or olive oil and the parmesan cheese.

To Serve:
Spoon the polenta into bowls and place the meatballs in the centre. Pour over some of the tomato sauce and top with grated parmesan and a sprinkle of fresh parsley.

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