Pork, Chilli and Fennel Meatballs with Creamy Polenta

The heady chilli and fennel smell of these meatballs transports me to childhood memories of my family’s annual sausage making tradition. With sharply honed knives, my Dad and uncles would butcher a large pig, reared on my Uncle’s farm especially, meticulously ensuring not a scrap of meat was wasted. The meat was diced, leaving just the right amount of fat to ensure maximum flavour. The meat was then fed through a mincer and laid out onto a large table, a blushing blanket of raw pork, flecked with fat. It was here my Nonna took over, she was the only one who knew just the right amount of herbs and spices to add. She measured by eye, by the feel of it though her hands as she threw the chilli, fennel  and other spices (heavily guarded in secrecy) over the top. The meat was mixed by hand, she would add more perhaps, maybe not, you never could tell. Only Nonna knew.

Once seasoned, the meat went on to be squeezed into sausage casings, then hung to dry, so they could be eaten throughout the year. But we always cooked a little of that fresh seasoned minced pork on the day, to eat with bread that we used to mop up the orange tainted oil that leaked with all the delicious spicy flavour within. The smell was always so intoxicating, a treat after all the hard work, and we always knew if the meat tasted good, the sausages would be even better. Nonna always got it right, and those sausages were always perfect.

 

These meatballs taste just like that fresh pork we got to eat on sausage making day. Laced with chilli, fennel, paprika and fresh herbs, I’ve added parmesan too for a salty kick. You can serve them with pasta if you like, but I love them with creamy polenta – the perfect meal on a cold wintry day. This is best served on a big platter or board, right in the middle of table so everyone can dig in.

You will need to make a batch of my Basic Tomato Sauce  for this recipe.  It makes around 2 litres. Substitute your own tomato sauce, or use store bought if you like.

Pork, Chilli and Fennel Meatballs with Creamy Polenta

Ingredients

For the Meatballs:

250g pork mince

3/4 cups dry breadcrumbs

2 tbsp fresh basil leaves, finely chopped

1 tbsp fresh flat leaf parsley leaves, finely chopped

2 tsp ground fennel seeds

1 1/2 tsp chilli flakes

3/4 tsp sweet paprika

1 tbsp salt

1/4 tsp ground black pepper

4 tbsp finely grated Parmesan cheese

1 egg, lightly beaten

1 quantity Basic Tomato Sauce (or store bought)

olive oil (for shallow frying)

1/2 tsp chilli flakes, extra

1/2 tsp ground fennel seeds, extra

For the Polenta:

750ml full fat milk

750ml water

160g quick cook polenta

60g butter, chopped

60g finely grated Parmesan cheese

Salt to taste

Method

Start with the meatballs. Mix the mince, breadcrumbs, herbs, spices, salt, pepper, cheese, egg and 1/2 cup of the tomato sauce together in a large bowl. The best way to do this is with your hands. Make sure everything is evenly combined.

Use damp hands to form table-spoon sized balls of the meat mixture and set aside in a single layer until ready to cook. They can be refrigerated for one day, or freeeze for up to 3 months.

Pour enough olive oil into a frypan to reach 1cm up the sides and heat to a medium-high heat. Cook the meatballs in batches, turning every now and then until golden brown. Don’t worry if they’re not entirely cooked through at this point. Drain on paper towels.

Pour the remaining tomato sauce into a large pot with the extra chilli and fennel and heat until the sauce is simmering. Add the cooked meatballs and stir gently to submerge. Simmer for 10 minutes.

Meanwhile, make the polenta. Pour the milk and water into a medium sized saucepan and bring to the boil. Add the polenta by pouring in a steady stream as you stir consistently. Reduce heat to low and use a whisk to keep stirring until thickened, around 2 minutes. Remove from the heat and whisk in the butter, parmesan and a good pinch of salt. Taste and add salt if necessary.

Immediately pour the polenta into a large platter or board and top with meatballs and sauce. Scatter over more chilli and fresh herbs if you like. Serve immediately while the polenta is hot, it will set as it cools.

Serves 4