Veal meatballs with creamy polenta
- Prep Time : 15 Minutes
- Cooking Time : 20 Minutes
600g Three River Farms Veal Mince
4 cloves garlic, crushed
½ small brown onion, finely diced
¼ cup basil leaves, finely chopped +extra small leaves, to serve
1 tbsp olive oil
1 long red chilli, finely chopped
700g tomato passata with basil
2/3 cup instant polenta
40g butter, chopped
35g (1/3 cup) parmesan cheese, finely grated
Steamed green beans and broccoli, to serve
Place mince, half the garlic, onion and half the basil in a large bowl. Season. Mix to combine well using clean hands. Roll a tablespoon of mince mixture into a ball. Repeat to make 20 meatballs.
Heat oil in a large non-stick frypan over medium-high heat. Cook meatballs, in batches, for 3-4 minutes or until browned. Set meatballs aside on a plate. Add remaining garlic and chilli to pan and cook for 1-2 minutes. Add passata, stir well, bring to a boil then reduce heat to a simmer. Return meatballs to pan and cook for
6-8 minutes, stirring occasionally, or until sauce thickens. Add remaining basil and stir through.
Cook polenta according to packet instructions. Add butter and 3/4 of parmesan. Season and stir until butter melts.
Top polenta with meatballs. Spoon sauce over meatballs and sprinkle with remaining parmesan and basil leaves. Serve with beans and broccoli.