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Pork meatballs with polenta
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Cozy up with comforting pork meatballs and creamy polenta this season.
Ingredients:
  • 500g pork mince
  • 82.50 ml dried breadcrumbs
  • 1 egg, lightly beaten
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 1 1/2 tsp fennel seeds
  • 36.40 gm olive oil
  • 1 medium brown onion, finely chopped
  • 1 medium fennel bulb, trimmed, thinly sliced
  • 125.00 gm dry white wine
  • 168.30 gm chicken style liquid stock
  • 40g butter, chopped
  • 510.00 gm chicken style liquid stock
  • 150.00 gm instant polenta
  • 165.00 ml finely grated parmesan cheese
Instructions:
  • In a bowl, mix together mince, breadcrumbs, egg, garlic, parsley, and fennel seeds. Season with salt and pepper. Roll mixture into 12 balls, each about 2 tablespoons in size, using damp hands.
  • In a large non-stick pan over medium-high heat, brown the meatballs in oil for 5 minutes. Set aside. Sauté onion and fennel in the same pan until softened, then deglaze with wine. Return meatballs to the pan and cook until wine almost evaporates. Pour in stock, bring to a boil, then simmer covered for 5 minutes. Uncover and simmer for an additional 5 minutes until meatballs are cooked and sauce thickens. Finish by stirring in butter.
  • Prepare the polenta by bringing stock and 3 cups of cold water to a boil in a covered saucepan over high heat. Stir in the polenta, then reduce the heat to medium-low. Cook and stir constantly for 10 minutes until the polenta thickens. Add parmesan, and season with salt and pepper.
  • Spoon generous portions of the juicy meatball mix over creamy polenta.

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