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