Italian Meatballs with Polenta
Make on Drop
by Tenina Holder
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 cannoli there too! These are fantastic for lunchboxes and this recipe appears in Portable Lunches which to date 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.
We have used the fabulous Seed and Sprout Crunchbox with it's cute little pots for plenty of aioli, for this pic.
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Need
- 1 long red chilli (optional)
- Handfuls flat leaf parsley
- 1⁄2 Red Onion (approx. 80g)
- 4 Garlic Cloves
- 500 Grams beef mince
- 500 Grams pork mince
- 60 Grams yellow polenta
- 30 Grams milk
- 1 egg
- 1 Teaspoon Pink Salt Flakes BUY
- 2 Teaspoons dried Italian herbs
- Extra Virgin Olive Oil (EVOO) for frying BUY
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 the Thermomix 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. Fry in just a little EVOO until golden for a few minutes, in small batches on a medium high heat.
- 5
Arrange on baking tray. Bake for 5 minutes or until cooked through and very fragrant. Serve hot or cold.
