This great gluten free recipe is a real crowd pleaser.
For the meatballs, mix together all of the ingredients until well combined. Season, and test a little bit in a frying pan to make sure you are happy with the amount of salt. Roll the meatballs into the size of a golf ball and set aside.
On a high heat, add olive oil and brown the meatballs off until they are golden all over. Add the onions and leek and sauté until softened. Add the garlic and fry for another two minutes. Pour in the chicken stock, tinned tomatoes, passata, balsamic vinegar, thyme and sugar and stir to combine. Let it simmer gently for 45 minutes. Season with salt and pepper.
Meanwhile, make the polenta. Bring the chicken stock and milk up to a simmer. Continuously whisking, sprinkle the polenta over the liquid until combined. Continue to whisk for 10 minutes or until the polenta has cooked through. Add butter and parmesan and remove from heat.
Remove the meatballs from the heat and stir through the nettle and oregano. Finish with parmesan. Serve with creamy polenta while hot.
Nutritional analysis per serving (16 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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