Pork meatballs in hearty tomato sauce on a bed of cheesy polenta

Juicy pork meatballs are simmered in a rustic tomato sauce and served on creamy, buttery polenta enriched with Parmesan cheese. Pure comfort food – cosy and satisfying.

Cut:

Ingredients

For the meatballs

  • 1 onion, chopped
  • 2 garlic cloves, minced
  • Olive oil, for sautéing
  • 750 g pork mince
  • 2 tablespoons fresh parsley, chopped
  • 1 egg
  • ½ cup breadcrumbs
  • 2 tablespoons soy sauce
  • Salt and freshly ground black pepper

For the marinara sauce

  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 x 400 g tins chopped tomatoes
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • A small bunch of basil leaves, chopped
  • Salt and pepper, to taste

For the polenta

  • 3 cups water
  • 3 cups full cream milk
  • 1½ teaspoons salt
  • 1½ cups polenta
  • 3 tablespoons butter
  • ½ cup freshly grated Parmesan
  • Salt and pepper, to taste

To serve

  • Basil pesto
  • Grated Parmesan

Method

Meatballs: Lightly sauté the onion and garlic for the meatballs in a little oil until softened. Set aside to cool slightly. In a large bowl, combine the pork mince, sautéed onion and garlic, parsley, egg, breadcrumbs, soy sauce, salt, and pepper. Mix until just combined – take care not to overwork the mixture. Shape into evenly sized meatballs. Heat a little oil in a pan and brown the meatballs on all sides. Remove and set aside.

Marinara sauce: In the same pan, sauté the onion until softened. Add the garlic and cook for another minute. Stir in the chopped tomatoes, brown sugar, and balsamic vinegar. Simmer for 10-15 minutes until slightly thickened. Add the chopped basil and season to taste. If the sauce becomes too thick, add a splash of water. Return the meatballs to the sauce and simmer gently for 5-10 minutes until cooked through.

Polenta: Bring the water, milk, and salt to a boil in a large pot. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat and continue stirring for 15-20 minutes until thick, smooth, and creamy. Stir in the butter and Parmesan cheese just before serving. Taste and adjust seasoning if needed.

To serve: Spoon the polenta into bowls, top with meatballs and sauce, and finish with a spoonful of basil pesto and a generous sprinkle of Parmesan cheese.

Serving suggestion: Serve with garlic bread and a crisp white wine for a restaurant-quality meal at home.