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


  • 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

  • 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.

    To make your sauce, place all the veggies in a roasting tray, season with salt and pepper and drizzle with oil. Roast for 15-20mins or until 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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 696kj
  • Fat Total 42g
  • Saturated Fat 14g
  • Protein 29g
  • Carbohydrate 50g
  • Sugar 7g
  • Sodium 1091mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating