Meatballs Served Over Polenta

Ingredients

FOR THE MEATBALLS

• 476g breadcrumbs
• 60mls milk
• 500g beef mince
• 450g pork mince
• 2 eggs, lightly beaten
• 225g grated parmesan
• 1 clove of garlic, minced
• Pinch of salt and pepper
• 1 cup flour (to coat the meatballs)

FOR THE POLENTA

• 5 cups cold water
• 1 cup polenta
• 125g butter, cubed

Method

1. Preheat the oven to 350°F.
2. In a small bowl, mix together the breadcrumbs and milk.
3. In a large bowl, combine the pork and beef mince, breadcrumb mixture, grated parmesan, garlic and beaten eggs. Season with salt and pepper. Use your hands to mix everything together until well-combined. Take small portions of the mixture and rollinto meatballs. Lighly roll the meatballs in flour and gently shake off the excess.
4. Heat olive oil in a large pan over medium-high heat. Sear the outside of the meatballs until lightly browned, but not cooked through. Place them on paper towel to drain excess oil. Once all the meatballs are browned, transfer them to a baking tray lined with parchment paper. Place the meatballs in the oven and cook for 20 – 25 minutes until fully cooked through.
5. In the meantime, make the polenta. In a large pan over medium heat, whisk together the cold water and polenta until combined. Then, use a wooden spoon to keep stirring – make sure to get into the corners of the pan as well. The polenta will start to bubble (be careful here as the mixture will be very hot). When it thickens, turn off heat and add the cubed butter. Season with salt and pepper.
6. Serve the meatballs over the polenta with tomato sauce and grated parmesan cheese.