Go Back

Pork, Chilli and Fennel Meatballs with Creamy Polenta

Print Recipe Pin Recipe
Servings: 2
Ingredients Method

Ingredients
  

For the Meatballs
  • 250 g pork mince
  • ¾ cups dried breadcrumbs
  • small handful of fresh basil leaves, finely chopped
  • 2 tbsp fresh flat leaf parsley leaves, finely chopped
  • 2 tsp ground fennel seeds
  • 1 ½ tsp dried chilli flakes
  • ¾ tsp sweet paprika
  • 1 tbsp salt
  • ¼ tsp ground black pepper
  • 4 tbsp parmesan cheese, grated
  • 1 egg, lightly beaten
  • 2 L Tomato Sauce (home-made or store bought)
  • olive oil (for shallow frying)
For the Polenta
  • 750 ml full-fat milk
  • 750 ml water
  • 160 g quick-cook polenta
  • 60 g butter, chopped
  • 60 g parmesan cheese, finely grated
  • salt, to taste

Method
 

Make the Meatballs
  1. Mix the mince, breadcrumbs, herbs, spices, salt, pepper, cheese, egg and ½ 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.
  2. Use damp hands to form tbsp 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 freeze for up to 3 months.
  3. 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.
  4. 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.
Make the Polenta
  1. Pour the milk and water into a medium sized saucepan and bring to the boil.
  2. Add the polenta by pouring in a steady stream as you stir consistently.
  3. Reduce heat to low and use a whisk to keep stirring until thickened, around 2 minutes.
  4. Remove from the heat and whisk in the butter, parmesan and a good pinch of salt. Taste and add salt if necessary.
Assemble
  1. 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.