Fast Recipes

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

By Emma Knowles
  • Serves 4
Big pork and prosciutto meatballs with polenta recipe
Big pork and prosciutto meatballs with polenta recipe

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

  • 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

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.