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Big pork and prosciutto meatballs with polenta

Big pork and prosciutto meatballs with polenta recipe - Blend tomato, onion, garlic and herbs in a blender until smooth. Tip mixture into a large saucepan
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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.

Ingredients

Meatballs

Method

Main

1.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.
2.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).
3.Transfer meatballs to sauce, half-cover saucepan with a lid and simmer until just cooked through (12-15 minutes).
4.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.

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