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Photo of Pork and veal meatballs on polenta with gremolata by WW

Pork and veal meatballs on polenta with gremolata

Total Time
1 hr 5 min
25 min
40 min
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


1 stick(s), finely chopped


1 medium, finely chopped


3 clove(s), finely chopped

Tomato paste

2 tbs

Canned diced tomatoes

400 g, (1 x 400g can)

Lean pork mince

250 g

Veal mince

250 g

Grated parmesan cheese

¾ cup(s)

Fresh flat-leaf parsley

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.