Pork Meatballs in Hearty Marinara Sauce over Cheesy Polenta
- Prep Time: 25 minutes
- Cook Time: 45-50 minutes
- Total Time: 0 hours
- Yield: 6-8 servings
- Category: Mains
- Cuisine: Italian
Description
Juicy pork meatballs are simmered in a rustic tomato sauce and served on creamy, buttery polenta enriched with Parmesan cheese. Pure comfort food – cosy and satisfying.
Ingredients
Meatballs
1 onion, chopped
2 garlic cloves, minced
Olive oil, for sautéing
750 g pork mince
2 Tbsp (30 ml) fresh parsley, chopped
1 egg
½ C (125 ml) breadcrumbs
2 Tbsp (30 ml) soy sauce
Salt & freshly ground black pepper
Marinara Sauce
1 onion, chopped
2 garlic cloves, minced
2 x 400 g tins chopped tomatoes
2 Tbsp (30 ml) brown sugar
2 Tbsp (30 ml) balsamic vinegar
A small bunch of basil leaves, chopped
Salt and pepper, to taste
Polenta
3 C (750 ml) water
3 C (750 ml) full cream milk
1½ tsp (7,5 ml) salt
1½ C (375 ml) polenta
3 Tbsp (45 ml) butter
½ C (125 ml) freshly grated Parmesan
Salt and pepper, to taste
To Serve
Basil pesto
Grated Parmesan
Instructions
Meatballs
Lightly sauté the onion and garlic for the meatballs in a little oil until softened. Set aside to cool slightly.
In a large bowl, combine the pork mince, sautéed onion and garlic, parsley, egg, breadcrumbs, soy sauce, salt, and pepper. Mix until just combined – take care not to overwork the mixture. Shape into evenly sized meatballs.
Heat a little oil in a pan and brown the meatballs on all sides. Remove and set aside.
Marinara Sauce
In the same pan, sauté the onion until softened. Add the garlic and cook for another minute. Stir in the chopped tomatoes, brown sugar, and balsamic vinegar. Simmer for 10–15 minutes until slightly thickened. Add the chopped basil and season to taste. (Tip: If the sauce becomes too thick, add a splash of water.) Return the meatballs to the sauce and simmer gently for 5–10 minutes until cooked through.
Polenta
Bring the water, milk, and salt to a boil in a large pot. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat and continue stirring for 15–20 minutes until thick, smooth, and creamy. Stir in the butter and Parmesan cheese just before serving. Taste and adjust seasoning if needed.
To Serve
Spoon the polenta into bowls, top with meatballs and sauce, and finish with a spoonful of basil pesto and a generous sprinkle of Parmesan cheese.
