Photo of Herbed pork meatballs with cheesy polenta by WW

Herbed pork meatballs with cheesy polenta

Points® value
Total Time
1 hr 5 min
25 min
40 min
Can mince be posh? We think so! This flavourful dish is sure to impress.


Olive Oil

1 tablespoon(s)


1 large, finely chopped

Celery, Raw

1 stick(s), finely chopped

Carrots, raw

1 medium, finely chopped


3 clove(s), finely chopped

Tomato Purèe

2 tablespoon(s), level

Tinned Tomatoes

1 can(s), large, chopped

Extra Lean Pork Mince (5% fat), raw

500 g

Parmesan Cheese

60 g, finely grated

Parsley, fresh

2 tablespoon(s), leaves picked and finely chopped

Polenta, Dry

125 g


½ zest(s) of 1, finely grated


  1. Heat the oil in a large pan set over a medium heat, then cook the onion, celery, carrot and 2 of the garlic cloves, stirring, for 5 minutes or until softened. Add the tomato purée and cook, stirring, for another minute. Add the tomatoes and 125ml water and bring to a boil, then reduce the heat and simmer, covered, for 15 minutes.
  2. Meanwhile, combine the mince, 2 tbsp of the parmesan and half the parsley in a medium bowl. Season well then roll into 12 equal meatballs.
  3. Add the meatballs to the tomato sauce and cook for 15 minutes or until the meatballs are cooked and the sauce has thickened
  4. Meanwhile, bring 1 litre of water to a boil in a large pan set over a high heat. Gradually add the polenta in a steady stream and cook, stirring constantly, for 5 minutes or until soft and creamy. Remove from the heat, season to taste and stir in the remaining cheese
  5. Combine the lemon zest and remaining garlic and parsley to make a gremolata. Serve the meatballs alongside the polenta with the gremolata scattered over the top