Italian Meatballs and Polenta
Olivia's Kitchen
Olivia's Kitchen
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Ingredients

  • 500 g pork mince (or use beef)
  • 1/4 onion grated
  • 1/2 carrot grated
  • 1 garlic clove grated
  • 1 tbsp chopped parsley
  • salt and pepper
  • 5 ml lemon juice
  • 5 ml Worcestershire
  • 15 ml tomato sauce
  • optional: add 1 egg and 30ml breadcrumbs
  • 1/2 onion, chopped
  • 1 clove garlic, chopped
  • 1 celery stalk peeled and chopped
  • 20 ml sunflower oil
  • 1 by 400g tin whole peeled tomatoes, chop the tomatoes by hand
  • 1/2 carrot grated (I added 2 grated baby marrow too)
  • 1 tbsp tomato paste
  • 10 ml Worcestershire sauce
  • 5 ml lemon juice
  • 5 ml balsamic vinegar
  • salt and pepper
  • pinch of sugar optional
  • Fry the onion, garlic and celery until softened in the oil, add the tinned tomatoes, chopped, grated vegetables, tomato paste and simmer for 40 minutes.
  • Add the rest of the ingredients to taste, then add the meatballs and cook for a further 15 minutes.
  • Thicken with cornflour if necessary and adjust seasoning.
  • Polenta
  • You pretty much need to follow the packet instructions as there are different kinds, the one I have is grainy so it needs to cook for at least 30 - 40 minutes and I keep adding water so its hard to say how much, here is a rough guide to follow.

Instructions

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