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Meatballs in tomato with polenta

By 2nd February 2018Cook

Prep time: 15 mins
Cooking time: 30 mins

  • 1 small onion, finely diced
  • 500g pork mince
  • 1 ½ cups grated pumpkin
  • 2 cloves garlic
  • ½ tsp white pepper
  • 1 tbsp Dijon mustard
  • 4 tbsp breadcrumbs
  • 2 tbsp olive oil
  • 4 tbsp finely grated parmesan

Preheat oven to 180*. Mix the first 8 ingredients in a large bowl until well combined. Form into balls. Heat oil in an oven-proof frying pan and fry meatballs until lightly browned. Pour the hot tomato sauce over meatballs. Bake in an oven for 30 minutes.


Prep/cooking time: 10 mins

  • 1 ltr water
  • 280g quick cook polenta
  • ½ cup finely grated parmesan
  • 200g mascarpone
  • salt
  • pepper

Bring water to the boil in a large saucepan. Sprinkle in polenta while whisking. Cook for 6-8 minutes or until thick, stirring continuously. Remove from heat and stir through parmesan, mascarpone. Season and serve immediately.

Tomato sauce

(makes 3 cups)
Prep time: 5 mins
Cooking time: 15 mins

  • 1 large onion, chopped
  • 3 cloves garlic, diced
  • 1 tbsp olive oil
  • ½ cup chopped herbs – parsley, rosemary and thyme
  • 2 x 400g tins crushed tomatoes
  • salt
  • pepper

Heat olive oil in a large, heavy-based saucepan. Sauté onion and garlic until soft but not coloured. Add herbs and cook for a further 1-2 minutes. Deglaze saucepan with tomatoes and simmer until reduced by half. Season to taste.

To serve: spoon meatballs and sauce over polenta. Garnish with grated parmesan and basil.