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Baked veal and sage meatballs with soft polenta

You'll need

50 ml olive oil 1 onion, coarsely chopped 3 garlic cloves 400 gm canned cherry tomatoes 250 ml (1 cup) tomato passata 250 gm each minced veal and minced pork 40 gm finely grated Pecorino Romano, plus extra to serve 20 gm fresh white breadcrumbs 1 tbsp finely chopped sage, plus extra to serve 2 tsp each finely chopped thyme and oregano   Soft polenta 500 ml (2 cups) milk 180 gm instant polenta 30 gm butter, coarsely chopped 30 gm Pecorino Romano, finely grated


  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.
  • 04
  • Serve polenta, meatballs and sauce hot, scattered with extra pecorino and sage.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2013

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