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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.
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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