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Photo of Meatballs with polenta chips by WW

Meatballs with polenta chips

Total Time
2 hr 30 min
30 min
1 hr
Tiny spheres of explosive taste paired with crispy polenta fries makes this meal a marvel.


Chicken stock

3 cup(s), (750ml)


1¾ cup(s), (255g in recipe and 40g to sprinkle)

Grated parmesan cheese

40 g

Pork fillet or tenderloin, raw

250 g, minced

Veal leg steak, raw

250 g, minced


2 clove(s), crushed

Fresh flat-leaf parsley

2 tbs, chopped

Fresh lemon rind

1 tbs, grated


1 medium, lightly beaten

Olive oil

1 tbs

Brown onion

1 medium, fienly chopped

Tomato paste

1 tbs

Canned diced tomatoes

400 g

Frozen green peas

1 cup(s), thawed

Fresh flat-leaf parsley

¼ cup(s), leaves

Oil spray

1 x 3 second spray(s)


  1. Line a 20cm square baking dish with baking paper. To make chips, place stock in a saucepan over high heat and bring to the boil. Reduce heat to medium, whisk in polenta gradually, then stir for 5 minutes or until thickened. Remove from heat and stir in parmesan, mixing until well combined. Spoon mixture into prepared dish and level with a wet spoon. Refrigerate for 1 hour or until set.
  2. Meanwhile, place mince, parsley, rind, egg and half the garlic in a bowl, mixing to combine. Roll tablespoons of mixture into meatballs, then place on a baking tray and refrigerate until required.
  3. Preheat oven to 200°C or 180°C fan-forced. Heat oil in a large ovenproof saucepan over medium heat. Add onion and remaining garlic and cook, stirring, for 2–3 minutes or until softened. Add tomato paste and cook, stirring, for 1–2 minutes. Add tomatoes and simmer for 15–20 minutes or until sauce thickens. Add meatballs, cover, then bake in oven for 10–15 minutes or until cooked. Add peas, cover and set aside for 10 minutes.
  4. Meanwhile, remove polenta from dish, cut into 2cm x 10cm chips and sprinkle with extra polenta. Place on a baking tray, lightly spray with olive oil and bake for 8–10 minutes or until golden. Sprinkle meatballs with fresh parsley leaves and serve with polenta chips.


SERVING SUGGESTION: Enjoy with a salad of rocket, cucumber and sugar snap peas.