Pork and veal meatballs on polenta with gremolata
8
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
The all-time family classic of meatballs with a fresh lemon, parsley and garlic germolata topping.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely choppped
Celery
1 stick(s), finely chopped
Carrot(s)
1 medium, finely chopped
Garlic
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
⅓ cup(s), finely chopped
Instant yellow polenta
125 g, (¾ cup)
Fresh lemon rind
1 tbs, finely chopped
Instructions
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.
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