Meatballs baked in Tomato sauce on Polenta
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Friday, March 14, 2014

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Meatballs baked in Tomato sauce on Polenta

Kelly Mike - Friday, March 14, 2014


for the meatballs
  • 500g beef mince
  • 1 onion, finely chopped and sauteed
  • 2 garlic cloves, crushed
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon cumin
  • squeeze of lemon juice
  • salt & black pepper to taste
for the sauce
  • 2 x 400g tins chopped tomatoes
  • 1 x 400g tin tomato puree
  • 1 teaspoon sugar
  • 1 tablespoon dried oregano
  • salt & pepper to taste
for the polenta
  • 1 cup polenta
  • 2 cups stock
  • 2 cups milk
  • 1 tablespoon butter
  • 50ml cream
  • salt to taste
to serve
  • Pecorino, grated
  • fresh parsley, finely chopped


Pre-heat the oven to 180°C.
For the meatballs, combine all the ingredients and mix well.

Combine all the sauce ingredients and pour into a deep roasting dish/casserole dish.
Form medium sized meatballs and place into the roasting dish.
Place the dish in the oven and bake for 20-25 minutes until the sauce has reduced slightly and the meatballs are cooked.

To make the polenta, bring the stock and milk to a simmer and whisk in the polenta. Continue whisking until the polenta has started thickening then turn down the heat and allow the polenta to gently cook for 10-15 minutes.

Add the butter, cream and season with salt.
Serve the polenta with the meatballs and sauce topped with grated Pecorino and parsley.


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