Big pork and prosciutto meatballs with polenta


We love meatballs, big and small. Here, we've opted for a single large meatball per serve - it's much less fuss than rolling smaller ones.

You'll need

800 gm canned chopped tomatoes 1 onion, coarsely chopped 2 garlic cloves, peeled 1 tbsp chopped mixed herbs, such as thyme, sage and oregano, plus extra to serve 150 ml red wine 2 tbsp extra-virgin olive oil 400 ml milk 150 gm instant polenta 50 gm parmesan, finely grated plus extra to serve 40 gm butter, diced Torn mozzarella (optional), to serve   Meatballs 500 gm minced pork 80 gm parmesan, finely grated 60 gm coarse fresh breadcrumbs ½ onion, coarsely grated 1 garlic clove, finely grated 1 egg 1½ tbsp finely chopped mixed herbs, such as thyme, sage and oregano 4 thin prosciutto slices 1 tbsp olive oil

Method

  • 01
  • Blend tomato, onion, garlic and herbs in a blender until smooth. Tip mixture into a large saucepan, add wine and oil, season to taste and bring to the boil, then simmer while you make the meatballs.
  • 02
  • For meatballs, mix all the ingredients except prosciutto and oil in a bowl and season to taste. Divide into quarters, roll each into a ball, then wrap each ball with a slice of prosciutto. Heat oil in a frying pan over medium-high heat, add meatballs and brown well all over (1-2 minutes).
  • 03
  • Transfer meatballs to sauce, half-cover saucepan with a lid and simmer until just cooked through (12-15 minutes).
  • 04
  • When meatballs are almost cooked, bring milk and 450ml water to the boil in a large saucepan, rain in polenta, whisking continuously, then reduce heat to low-medium and whisk until smooth and no longer grainy (4-5 minutes). Remove from heat, add parmesan and butter, season generously and whisk to combine. Serve polenta topped with meatballs and sauce, mozzarella and extra parmesan and herbs.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

June 2017

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