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


  • 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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

June 2017

You might also like...

Fuss-free summer recipes


Flank steak tacos with corn, avocado and coriander

Fast autumn recipes


Crisp-skin duck with green papaya salad

Fast summer recipes


Rigatoni with chicken ragu and green sauce

Fast seafood recipes


Rigatoni with mushrooms pecorino and herb crumbs

Six fast noodle recipes


Flathead with crushed peas

Pumpkin pilaf with ricotta and pepitas


Egg sandwich

conversion tool