May 2, 2021 • 4 mins
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.
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.
See omnystudio.com/listener for privacy information.
Mark as Played
Popular Podcasts
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations.
The Nikki Glaser Podcast
Every week comedian and infamous roaster Nikki Glaser provides a fun, fast-paced, and brutally honest look into current pop-culture and her own personal life.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.