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.
800 gmcanned chopped tomatoes1onion, coarsely chopped2garlic cloves, peeled1 tbspchopped mixed herbs, such as thyme, sage and oregano, plus extra to serve150 mlred wine2 tbspextra-virgin olive oil400 mlmilk150 gminstant polenta50 gmparmesan, finely grated plus extra to serve40 gmbutter, dicedTorn mozzarella (optional), to serveMeatballs500 gmminced pork80 gmparmesan, finely grated60 gmcoarse fresh breadcrumbs½onion, coarsely grated1garlic clove, finely grated1egg1½ tbspfinely chopped mixed herbs, such as thyme, sage and oregano4thin prosciutto slices1 tbspolive oil
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.
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).
Transfer meatballs to sauce, half-cover saucepan with a lid and simmer until just cooked through (12-15 minutes).
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.