- Preparation time
- 5 mins
- Cooking time
- 15 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- May 29, 2015
I learnt from an Italian friend not to pre-fry meatballs, but instead allow them to gently cook in the sauce. The result is much lighter in fat, but also meltingly tender.
These meatballs are one of those One-Pot-Wonder’s that you can whip up in less than halfa, but they’re actually delicious enough to serve at a dinner party.
My kids totally love them too, this dish is a serious winner all round. Enjoy!
500gm good quality Pork mince
1 large brown onion – finely chopped
3 cloves garlic – finely chopped
2 tsp Fennel seeds
1/2 cup dried bread crumbs – I use Panko
¼ cup grated parmesan
1 large egg
400ml Passata
400gm can crushed Italian tomatoes
Olive Oil
Salt and White Pepper
Extra Parmesan to serve
Polenta
1 cup quick cook polenta - Or use 1 cup slow cook Polenta if you want.
2 cups chicken stock
2 cups milk
¼ cup parmesan
50 gm butter
Salt and White Pepper
- In a medium casserole, heat 2 tbs oil then add the onion, garlic and fennel seeds. Cook stirring until fragrant, then remove half the onion mix and set aside. Add the passata and tinned tomatoes to the pan and bring to the boil, reduce the heat to a simmer and leave to cook covered while you prepare the balls.
- In a small bowl, add the reserved onion mix, mince, parmesan cheese, breadcrumbs and egg. Season and mix together well. Roll the pork mixture into 16 even sized balls.
- Once the balls are all rolled, carefully place them into the sauce, replace the lid and simmer for 5 minutes without opening. After this time, roll the balls over and cook for a further 5 minutes until cooked through.
- Serve the meatballs with the polenta and an extra grating of parmesan YUMMMMMMMMM!!
- To Make the Polenta – Bring the stock and milk to the boil, then in a thin steady stream add the polenta. Reduce the heat and cook stirring for 3 minutes. Stir in the Parmesan and Butter, and add a little more milk if you find the polenta too thick. Serve immediately.
- Tip: Don't throw out any leftover cooked polenta. Instead, place it in a small dish lined with clingwrap and place into the fridge to harden. You can then pan fry it, deep fry it or oven bake it into delicious Polenta Chips. YUM!
2 comments-
Claire | Sprinkles and Sprouts said on June 27, 2015
These sound great, I love the addition of the fennel seeds they are such an underused flavouring.
I had an Italian friend who also told me that her nonna would always cook meatballs in the sauce. Still my preferred method.
Can't wait to try this. Yum :-)
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Bree May said on June 29, 2015
Hi Claire, I agree, I absolutely LOVE fennel seeds! I use them all the time. There is no other way to make meatballs in my mind, I hope you enjoy. Also, just a tip, if there is any leftover sauce after you've eaten the balls, it makes a killer chicken parmy :)