Meatballs in tomato with polenta (serves 4)
Prep time: 15 mins
Cooking time: 30 mins
1 small onion, finely diced
500g pork mince
1 ½ cups grated pumpkin
2 cloves garlic
½ tsp white pepper
1 tbsp Dijion mustard
4 tbsp breadcrumbs
2 tbsp olive oil
4 tbsp finely grated parmesan
Preheat oven to 180*. Mix the first 8 ingredients in a large bowl until well combined. Form into balls. Heat oil in an oven-proof frying pan and fry meatballs until lightly browned. Pour the hot tomato sauce over meatballs. Bake in oven for 30 minutes.
Polenta
Prep/cooking time: 10 mins
1 ltr water
280g quick cook polenta
½ cup finely grated parmesan
200g mascarpone
salt
pepper
Bring water to the boil in a large saucepan. Sprinkle in polenta while whisking. Cook for 6-8 minutes or until thick, stirring continuously. Remove from heat and stir through parmesan, mascarpone. Season and serve immediately.
Tomato sauce (makes 3 cups)
Prep time: 5 mins
Cooking time: 15 mins
1 large onion, chopped
3 cloves garlic, diced
1 tbsp olive oil
½ cup chopped herbs – parsley, rosemary and thyme
2 x 400g tins crushed tomatoes
salt
pepper
Heat olive oil in a large, heavy-based saucepan. Sauté onion and garlic until soft but not coloured. Add herbs and cook for a further 1-2 minutes. Deglaze saucepan with tomatoes and simmer until reduced by half. Season to taste.
To serve: spoon meatballs and sauce over polenta. Garnish with grated parmesan and basil.
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