Italian Meatballs with Polenta

Makes 30-40 meatballs
by Sarah Moran

I love a good meatball. They are almost the perfect snack don’t you agree? Good cold or hot, with or without a sauce and you can make them dinner if you want to! I occasionally purchase meatballs from Charlies in Morley, one of my fave foodie haunts, and I may have been spotted buying cannolli there too! These are fantastic for lunchboxes and this recipe appears in Portable Lunches which is only available to the Insider Club. If you haven’t joined us yet, why not?? Get on it people.

In the meantime, add these to your menu, they’ll do triple duty from dinner to lunch box to after school snacks.

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Need

  • 1 long red chilli (optional)
  • Handful flat leaf parsley
  • 1⁄2 red onion (approx. 80g)
  • 4 cloves garlic
  • 500 g beef mince
  • 500 g pork mince
  • 60 g polenta
  • 30 g milk
  • 1 egg
  • 1 tsp Pink Salt Flakes BUY
  • 2 tsp dried Italian herbs

Do

1  

Preheat oven to 200°C and line a large baking tray with baking paper.

2  

Place chilli (if using), parsley, onion and garlic into TM bowl and chop 2 sec/speed 6. Scrape down sides of bowl.

3  

Add remaining ingredients and incorporate 20 sec/ Reverse/speed 8–9 until desired consistency is reached. You may need to assist the process with the spatula.

4  

Form bite sized meatballs and arrange on baking tray. Bake for 20 minutes or until well browned and fragrant. Serve hot or cold.

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