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.
Pork meatballs in hearty tomato sauce on a bed of cheesy polenta
Ingredients
- For the meatballs
- 1 onion, chopped
- 2 garlic cloves, minced
- Olive oil, for sautéing
- 750 g pork mince
- 2 tablespoons fresh parsley, chopped
- 1 egg
- ½ cup breadcrumbs
- 2 tablespoons soy sauce
- Salt and freshly ground black pepper
- For the marinara sauce
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 x 400 g tins chopped tomatoes
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- A small bunch of basil leaves, chopped
- Salt and pepper, to taste
- For the polenta
- 3 cups water
- 3 cups full cream milk
- 1½ teaspoons salt
- 1½ cups polenta
- 3 tablespoons butter
- ½ cup 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. 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.
Notes
Serving suggestion: Serve with garlic bread and a crisp white wine for a restaurant-quality meal at home.
Also See: Chakalaka stew with pork neck
Recipe and image: SA Pork
