Baked veal and sage meatballs with soft polenta
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Serves
4
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50 ml
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olive oil
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1
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onion, coarsely chopped
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3
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garlic cloves
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400 gm
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canned cherry tomatoes
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250 ml
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(1 cup) tomato passata
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250 gm each
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minced veal and minced pork
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40 gm
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finely grated Pecorino Romano, plus extra to serve
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20 gm
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fresh white breadcrumbs
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1 tbsp
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finely chopped sage, plus extra to serve
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2 tsp each
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finely chopped thyme and oregano
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| Soft polenta |
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500 ml
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(2 cups) milk
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180 gm
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instant polenta
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30 gm
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butter, coarsely chopped
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30 gm
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Pecorino Romano, finely grated
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1
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Preheat oven to 180C. Heat half the oil in a large deep-sided ovenproof frying pan over medium-high heat, add onion and half the garlic, stir occasionally until tender (3-4 minutes), add cherry tomatoes and passata and bring to the simmer.
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2
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Combine veal, pork, pecorino, breadcrumbs, herbs and remaining garlic in a bowl, season to taste, mix well with your hands and roll into 2cm-diameter balls. Heat remaining oil in a large frying pan, add meatballs and cook, turning occasionally, until browned all over (1-2 minutes). Add to tomato sauce, transfer to oven and bake until tender (10-12 minutes).
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3
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Meanwhile, for soft polenta, bring milk and 600ml water to the boil in a saucepan over medium-high heat. Gradually add polenta while whisking continuously until thick (2-3 minutes). Add butter and pecorino, season generously to taste and whisk to combine.
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4
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Serve polenta, meatballs and sauce hot, scattered with extra pecorino and sage.
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This recipe is from the May 2013 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY James Moffatt
STYLING Rhianne Contreras and Emma Knowles