This incredible meatball dish is made with sausage meat, ground fennel seeds, garlic and parmesan chesse.
Preheat oven to 180C
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.
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.
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.
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 analysis per serving (6 servings)
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.
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