Meatballs and Polenta
TIME: 45 minutes
DIFFICULTY: Moderate
SERVES: 4
INGREDIENTS
500g beef mince
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons fresh parsley, finely chopped
1 teaspoon dried oregano
1 teaspoon beef stock powder
1 egg, lightly beaten
1/4 cup panko crumbs
1/4 cup milk
Salt and pepper to taste
Olive oil for cooking
700g jarred passata (strained tomato sauce)
Fresh basil leaves, torn
100gm of mozzarella, sliced
POLENTA
1 cup polenta (coarse cornmeal)
2 cups chicken stock
2 cup milk
1/2 cup grated Parmesan cheese
Salt and pepper to taste
KALE
2 cups kale leaves, torn into bite-sized pieces
2 cloves garlic, thinly sliced
2 tablespoons olive oil
Salt and pepper
METHOD
Preheat the oven 200’c
In a small bowl, combine the panko crumbs and milk. Let it sit for a few minutes until the crumbs have absorbed the milk.
In a large mixing bowl, add the beef mince, onion powder, garlic powder, fresh parsley, dried oregano, beef stock powder, and the soaked panko crumbs. Season with salt and pepper.
Using your hands, mix all the ingredients together until well combined. Be careful not to overmix as it can make the meatballs tough.
Shape the mixture into small meatballs, about 2-3cm in diameter. You can wet your hands slightly with water to prevent the mixture from sticking.
Heat a large non-stick frying pan over medium heat and add a drizzle of olive oil.
Place the meatballs in the pan, leaving enough space between them to allow for even cooking. Pan-fry the meatballs for about 2-3 minutes on each side until they are browned.
Once the meatballs are browned, pour the jarred passata into the pan, covering the meatballs. Add the torn fresh basil leaves to the passata.
Place sliced mozzarella over the meatballsand put the pan in the oven for 15-20mins.
Meanwhile, In a large saucepan, bring the chicken stock and milk to a gentle simmer over medium heat. Slowly pour the polenta into the simmering liquid while whisking continuously to prevent lumps from forming.
Reduce the heat to low and continue to cook the polenta, stirring frequently with a wooden spoon. Cook for about 20-30 minutes or until the polenta reaches a creamy and thick consistency. The cooking time may vary depending on the brand of polenta used, so follow the package instructions if provided.
Once the polenta is cooked, stir in the grated Parmesan cheese until melted and fully incorporated. Season with salt and pepper to taste.
Keep the polenta warm on low heat until ready to serve. If it thickens too much, you can add a splash of warm water or milk to loosen it.
Lastly, in a large pan over high heat, pan fry the garlic until it’s beginning to crisp, then throw in the kale leaves so crackle. Toss well for a minute, coating all sides, then add a splash of water to help steam cook it a little.
Spoon a generous portion of creamy polenta onto a plate bowl, top with cheesy meatballs and sauce and a tong of kale.
Top tip, as in I would ALWAYS do this. Multiply the meatball recipe x4, freeze them, bag them and cook from frozen when needed… then all you really need to do is focu