Italian Meatballs with Polenta
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 25mins
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- Serves
- 30
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- Calories
- 105
The triple duty meatball, from dinner to lunch box to after school snack. Get them on your menu! Portable food at it’s best.
Inspired by: https://tenina.com/recipes/italian-meatballs-with-polentarecipe updated 12 Jan 2022
Ingredients
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- Fresh chilli
- 1
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- Flat-leaf parsley
- 15 g
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- Red onion
- 80 g
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- Garlic clove
- 4
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- Extra virgin olive oil
- as needed
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- Minced beef
- 500 g
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- Minced pork
- 500 g
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- Polenta
- 60 g
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- Milk
- 30 g
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- Egg
- 1
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- Pink himalayan salt flakes
- 1 teaspoon
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- Italian herbs
- 2 teaspoons
Tools
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Oven
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Parchment paper
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Stove
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TM5
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Frying pan
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Tm5 bowl
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Baking sheet - 18 x 13"
Step preview
- Pre-heat oven - 200°C
- Line a clean baking sheet with parchment paper
- Add fresh chili (if using), flat-leaf parsley, red onion and garlic to the TM bowl
- Chop with MC on - 2 sec, speed 6
- Scrape down sides of TM5 bowl
- Add ground beef, ground pork, polenta, milk, egg, salt flakes and Italian herbs to the TM bowl
- Mix - 20 sec, reverse speed 8 - until desired consistency is reached
- Form bite sized meatballs
- Pre-heat a clean frying pan - medium heat
- Add extra virgin olive oil to the frying pan
- Fry until golden for a few minutes, in small batches
- Arrange on baking tray
- Bake until cooked through - 5 min, 200°C
- Serve hot or cold