Meatballs and Polenta
Cheesy baked meatballs over creamy Parmesan polenta, with a tangle of garlicky kale on the side. The kind of dinner that makes a weeknight feel like an occasion.
Serves: 4
Prep time: 20 minutes
Cook time: 45 minutes
INGREDIENTS
500g beef mince
1 tbsp onion powder
1 tbsp garlic powder
2 tbsp fresh parsley, finely chopped
1 tsp dried oregano
1 tsp beef stock powder
1 egg, lightly beaten
1/4 cup panko breadcrumbs
1/4 cup milk
salt and pepper, for seasoning
olive oil, for cooking
700g jarred passata
fresh basil leaves, torn
100g mozzarella, sliced
For the polenta:
1 cup polenta (coarse cornmeal)
2 cups chicken stock
2 cups milk
1/2 cup grated Parmesan cheese
salt and pepper, for seasoning
For the kale:
2 cups kale leaves, torn into bite-sized pieces
2 garlic cloves, thinly sliced
2 tbsp olive oil
salt and pepper, for seasoning
METHOD
Preheat the oven to 200°C.
In a small bowl, combine the panko breadcrumbs and milk. Set aside for a few minutes until the crumbs have absorbed the milk.
In a large bowl, combine the beef mince, onion powder, garlic powder, parsley, oregano, beef stock powder and the soaked panko crumbs. Season with salt and pepper.
Using your hands, mix until just combined - be careful not to overmix, as this can make the meatballs tough.
Shape the mixture into small meatballs, about 2-3cm in diameter. Wetting your hands slightly with water helps stop the mixture sticking.
Heat a large non-stick frying pan over medium heat with a drizzle of olive oil.
Add the meatballs, leaving space between them for even cooking, and pan-fry for 2-3 minutes on each side until browned.
Pour the passata over the browned meatballs, covering them, and scatter over the torn basil leaves.
Lay the sliced mozzarella over the top and transfer the pan to the oven for 15-20 minutes.
Meanwhile, bring the chicken stock and milk to a gentle simmer in a large saucepan over medium heat. Slowly pour in the polenta while whisking continuously to prevent lumps.
Reduce the heat to low and cook, stirring frequently with a wooden spoon, for 20-30 minutes, until thick and creamy. Cooking time will vary depending on the polenta brand, so check the packet if unsure.
Stir in the grated Parmesan until melted and combined. Season with salt and pepper.
Keep the polenta warm on low heat until ready to serve, loosening with a splash of warm water or milk if it thickens too much.
In a separate pan over high heat, fry the garlic until it starts to crisp, then add the kale and toss for a minute to coat. Add a small splash of water to help steam it briefly.
Spoon a generous portion of polenta into each bowl, top with the cheesy meatballs and sauce, and finish with a tangle of garlicky kale.
HINTS
Multiply the meatball mixture by four and freeze in batches - then it's just a case of cooking from frozen on a busy night.
Don't overmix the meatball mixture; a light hand keeps them tender rather than dense.
If the polenta thickens too much before serving, a splash of warm milk brings it straight back to a creamy consistency.
NUTRITION (per recipe total, serves 4 - guide only):
Calories: approx. 2900 kcal
Protein: approx. 160g
Carbohydrates: approx. 230g
Fat: approx. 145g
Fibre: approx. 12g
Sugar: approx. 30g
Sodium: approx. 4200mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.