Pork and veal meatballs on polenta with gremolata

Total Time
The all-time family classic of meatballs with a fresh lemon, parsley and garlic germolata topping.
  • olive oil
    1 tbs
  • brown onion
    1 medium, finely choppped
  • celery sticks
    1 individual, finely chopped
  • carrot
    1 medium, finely chopped
  • fresh garlic
    3 clove(s), finely chopped
  • tomato paste
    2 tbs
  • canned diced tomatoes
    400 g, (1 x 400g can)
  • lean pork mince
    250 g
  • mince veal, raw
    250 g
  • grated parmesan cheese
    ¾ cup(s)
  • fresh flat-leaf parsley
    ⅓ cup(s), finely chopped
  • Instant yellow polenta
    125 g, (¾ cup)
  • fresh lemon rind
    1 tbs, finely chopped
  1. Heat oil in a large saucepan over medium heat. Cook onion, celery, carrot and two-thirds of the garlic, stirring, for 5 minutes or until softened. Add paste and cook, stirring, for 1 minute. Add tomatoes and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, covered, for 15 minutes.
  2. Meanwhile, combine mince, 2 tablespoons cheese and half the parsley in a medium bowl. Roll heaped tablespoons of mixture into 12 balls.
  3. Add meatballs to tomato mixture and cook for 15 minutes or until meatballs are cooked through and sauce thickens (see notes).
  4. Meanwhile, bring 1L (4 cups) of water to the boil over high heat. Add polenta in a steady stream and cook, stirring, for 5 minutes or until soft and creamy. Stir in remaining cheese.
  5. Combine lemon rind, remaining garlic and parsley in a bowl. Serve polenta topped with meatballs, sauce and gremolata.
SERVING SUGGESTION: Steamed green beans.

Hurry, offer ends soon!

Try WW for $1 A Day*

*Ends 17/12/18. Digital & Digital + Studio™ 3 month plans only. Read full terms and conditions.