I saw this smoky meatballs with cheesy polenta recipe in a Delicious magazine post on Instagram at the end of September. The meatballs just looked soooo good served on top of cheesy polenta...I just had to give it a try!
The meatballs are so delicious and full of flavour - the mixture could easily be made into burgers instead of meatballs if you fancy! The tomato sauce is lovely and rich and goes so well with both the meatballs and the cheesy polenta - enjoy!
Tips
- Serve the meatballs with spaghetti, in a sub or on top of cheesy polenta!
- This smoky meatballs with cheesy polenta recipe is easily adapted if you’re cooking for less or more people.
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Category Spotlight...
LAMB
Whether roasted, grilled, braised, or slow cooked, lamb is highly versatile and can be found in dishes ranging from classic roast leg of lamb and lamb curry to lamb burgers, shanks, and stews.
How to make this Smoky Meatballs with Cheesy Polenta
Ingredients
- 100ml extra virgin olive oil, plus extra to grease
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp dried oregano
- 2 tbsp tomato puree
- 2 tbsp balsamic vinegar
- 2 x 400g tins chopped tomatoes
- 1 tbsp chipotle paste
- 1 tsp brown sugar
- 250ml beef stock
- salt and freshly ground black pepper
- 200g prosciutto or streaky bacon, very finely chopped
- 800g beef mince
- 60g fresh breadcrumbs
- 1 egg, beaten
- 2 tbsp flat leaf parsley, finely chopped, to garnish
For the cheesy polenta:
- 100g hard mozzarella, grated
- 25g pecorino or parmesan, grated, plus extra to serve
- 60g panko breadcrumbs
- 400g instant polenta
Instructions
- Heat 60ml of the oil in a large frying pan over a medium heat. Add the onions, garlic, and oregano, then cook for 5 to 6 minutes until the onions have softened and turned golden. Spoon half the mixture into a mixing bowl and set aside to cool. Add the tomato puree to the remaining onion mixture in the pan, along with the vinegar, chopped tomatoes, chipotle paste, brown sugar, and stock. Bring to a simmer over a low heat, season, then cook for 15 minutes.
- Add the prosciutto or bacon, mince, fresh breadcrumbs and egg to the cooled onions in the mixing bowl. Season and combine well. With damp hands, form the mixture into walnut-sized balls and put on a tray
- Heat the oven to 200C/180C fan/gas 6, then heat the remaining 40ml of oil in a clean frying pan over a medium to high heat. Fry the meatballs in batches, turning often, for 4 to 5 minutes until golden all over. Transfer them to the sauce and simmer for 20 minutes.
- Mix the mozzarella, pecorino or parmesan, and panko breadcrumbs in a bowl.
- To serve, prepare the polenta as per the packet instructions, then spread onto a greased baking tray, top with the meatballs and sauce, and sprinkle with the cheesy breadcrumb mixture. Bake in the oven for 5 to 6 minutes until the cheese has melted and the crumbs are crisp. Garnish with the chopped parsley.
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10 WAYS TO MAKE A CHILLI
Here's 10 ways to make a chilli, but no two are the same!! As well as beef chilli, you'll find one topped with cornbread, one made with turkey mince, a couple of pork ones, a couple of chicken ones, a vegan one, and one with pasta in it. I hope you enjoy them as much as we do!
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Smoky Meatballs with Cheesy Polenta
Equipment
Ingredients
- 100 ml (3.2 oz) extra virgin olive oil plus extra to grease
- 2 onions finely chopped
- 2 garlic cloves finely chopped
- 2 tsp dried oregano
- 2 tbsp tomato puree
- 2 tbsp balsamic vinegar
- 2 (28 oz) x 400g tins chopped tomatoes
- 1 tbsp chipotle paste
- 1 tsp brown sugar
- 250 ml (1 cup) beef stock
- salt and freshly ground black pepper
- 200 g (7.1 oz) prosciutto or streaky bacon very finely chopped
- 800 g (1.8 lb) beef mince
- 60 g (2.1 oz) fresh breadcrumbs
- 1 egg beaten
- 2 tbsp flat leaf parsley finely chopped, to garnish
For the cheesy polenta:
- 100 g (3.5 oz) hard mozzarella grated
- 25 g (0.9 oz) pecorino or parmesan grated, plus extra to serve
- 60 g (2.1 oz) panko breadcrumbs
- 400 g (14.1 oz) instant polenta
Instructions
- Heat 60ml of the oil in a large frying pan over a medium heat. Add the onions, garlic, and oregano, then cook for 5 to 6 minutes until the onions have softened and turned golden. Spoon half the mixture into a mixing bowl and set aside to cool. Add the tomato puree to the remaining onion mixture in the pan, along with the vinegar, chopped tomatoes, chipotle paste, brown sugar, and stock. Bring to a simmer over a low heat, season, then cook for 15 minutes.
- Add the prosciutto or bacon, mince, fresh breadcrumbs and egg to the cooled onions in the mixing bowl. Season and combine well. With damp hands, form the mixture into walnut-sized balls and put on a tray
- Heat the oven to 200C/180C fan/gas 6, then heat the remaining 40ml of oil in a clean frying pan over a medium to high heat. Fry the meatballs in batches, turning often, for 4 to 5 minutes until golden all over. Transfer them to the sauce and simmer for 20 minutes.
- Mix the mozzarella, pecorino or parmesan, and panko breadcrumbs in a bowl.
- To serve, prepare the polenta as per the packet instructions, then spread onto a greased baking tray, top with the meatballs and sauce, and sprinkle with the cheesy breadcrumb mixture. Bake in the oven for 5 to 6 minutes until the cheese has melted and the crumbs are crisp. Garnish with the chopped parsley.
Notes
- Serve the meatballs with spaghetti, in a sub or on top of cheesy polenta!
- This smoky meatballs with cheesy polenta recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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