Recipe: Homemade Meatballs with Parmesan Polenta
Michael Van de Elzen serves these easy-to-make moreish meatballs over a bed of creamy parmesan polenta.
Recipe: Michael Van de Elzen
Serves: 4
INGREDIENTS
1 small onion, finely diced
500g beef mince
1 ½ cups grated pumpkin
2 cloves garlic
1 tsp salt
½ tsp white pepper
1 tbsp Dijon mustard
1 egg
4 tbsp breadcrumbs
2 tbsp olive oil
330g tin of chopped tomatoes
4 tbsp finely grated parmesan
4 tbsp finely chopped curly parsley
METHOD
Preheat oven to 180°C.
Mix the onion, mince, pumpkin, garlic, egg, salt, pepper, mustard and breadcrumbs in a large bowl until well combined. Form into small balls that fit in the palm of your hand. Heat oil in an oven-proof frying pan and fry meatballs until browned.
Pour tomatoes over meatballs and cover with tinfoil. Bake in oven for 30 minutes. To serve, spoon meatballs and sauce over polenta. Garnish with grated parmesan and parsley.
Parmesan Polenta
INGREDIENTS
280g quick-cook polenta
1 litre water
1 cup finely grated parmesan
½ cup cream
Salt and pepper
METHOD
Bring water to the boil in a large saucepan. Sprinkle in polenta whilst whisking. Cook for 6-8 minutes or until thick, stirring continuously. Remove from heat and stir through parmesan and cream. Serve immediately.
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