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Pork Meatballs on Polenta

Recipe by Stefano de Pieri from Stefano's Cooking Paradiso

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There’s no point making a small amount of this because the meatballs freeze perfectly well. Before contemplating this recipe be sure to have a very good tomato sauce base to work with.

Serves 8 to 10

Ingredients

Meatballs

300 g pork, minced
100 g chicken, minced
clove garlic, finely chopped
3 eggs
2 cups parmesan cheese, grated
2 cups bread crumbs
½ cup tomato sauce
½ cup parsley, chopped
salt and pepper to taste

Sauce

3 litres quality tomato sauce
polenta
500 g polenta
2 lt water
salt

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Method

Mix all the ingredients for the meatballs together in a big bowl making sure that the resulting mix is not too dry or too wet.
You can add more egg or more breadcrumbs as required.
Roll out the balls with your hands and place on a lightly greased tray.
Use what you need and freeze the rest on the tray.
Bring your tomato sauce to a simmer and gently drop in the balls and cook for a half an hour, making sure they don’t stick and the sauce is not overcrowded.
To make the polenta, bring the water to a simmer and slowly whisk in the polenta, continuing to stir until the mix thickens. Be careful of any hot splatters.
Keep on a low heat and constantly stir the bottom.
Cook the polenta to a semi-soft consistency, place on a plate and top with meatballs and sauce, adding extra cheese and parsley if desired.

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Recipe Rating

What do you think?

Marilyn149 17 days ago

After watching Stefano on TV last night I was so impressed with the recipe that I will be making these meatballs tonight..

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Nina November 2009

This was a great meal. But go easy on the breadcrums, i'll use less next time

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Barb & Scott November 2009

We'll be making these tonight too. Looking forward to it.

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Lena November 2009

I love the recipes especially the meatballs the pizza's are good too but I also love the terracotta plates and bowls he uses does anyone know where to buy in Australia?

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Moreplease November 2009

I'm making them for dinner tonight

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Mark November 2009

Here in Australia. meatballs are hard to come by. Of those, 90% taste like puke. Whereas in America EVERY pizza joint has meatballs, on pizza, with pasta, and on big beautiful wedges (subs). You can also get the wedge made out of garlic bread. This looks like one of the few "Australian" recipes for meatballs that would please my tastebuds.

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DA55 November 2009

same here

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Lisa250 November 2009

me too, Wendy. I just LOVE Stefano! and i can't wait to try these. My family can't get enough meatballs but though the ones i make are wonderfully soft, i fry them before adding to the sauce and i would love to omit this step for both health and mess reasons.

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Wendy53 September 2009

I am over the moon that Stefano is back! This dish makes my mouth water...:)

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