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Italian Meatballs served with Polenta

This incredible meatball dish is made with sausage meat, ground fennel seeds, garlic and parmesan chesse.


  • For the meatballs

  • 500g sausage meat

  • 100g freshly grated Parmesan cheese

  • 1 clove garlic, peeled and finely chopped

  • 100g breadcrumbs

  • 2 medium eggs, preferably free-range or organic

  • a small handful of chopped parsley

  • 1 teaspoon ground fennel seeds

  • 1 teaspoon fine salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 tablespoon olive oil

  • For the polenta

  • 200g fast cooking polenta

  • Knob of butter

  • 800mls of cold water

  • 2 handfuls of grated parmesan cheese

  • Sea salt

  • For the Sauce

  • 2 red peppers, deseeded and roughly chopped

  • 4 medium vine tomatoes, halved

  • 1 whole garlic bulb, halved

  • 1 red chilli, halved lengthways

  • A few sprigs of thyme

  • Sea salt

  • Pepper

  • Oil


  • 1.

    Preheat oven to 180C

  • 2.

    In a roasting tray place all the veggies for your sauce, season with salt and pepper and drizzle with oil. Roast for 15-20mins or until roasted and lovely and golden. Then add to a mini blitzer, whiz up and taste, adding more seasoning if needed.

  • 3.

    For the meatballs, put all the ingredients, apart from the oil, in a large bowl and mix together with your hands. Shape into walnut-sized balls. Heat the oil in a frying pan over a medium heat and cook the meatballs for about 10 minutes, turning regularly until browned all over and cooked through.

  • 4.

    Put polenta, butter and cold water into a pan, bring to boil, constantly whisking/stirring to ensure no lumps form. Turn down to simmer and keep cooking for another minute, adding the parmesan and seasoning. Or follow the instructions as directed on the packet.

  • 5.

    To serve, place a few large spoons of polenta in a large serving bowl, add a few tablespoons of the sauce and top with your meatballs. Drizzle with some extra virgin olive oil and parmesan shavings.

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