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Winter Pork and Sage Meatballs with Polenta: Recipe

Winter Pork and Sage Meatballs with Polenta Recipe. Image supplied.

Australia, get ready for a winter warmer like no other!

Grab your favourite bottle of wine, turn on the heater and light those candles – this Pork and Sage Meatballs with Polenta recipe calls for dining setting unlike no other.

How to make the best meatballs every time? Well, Smeg has let out the secret… it’s using filleted meat rather than already minced pork. Designed by Smeg’s head chef Elke Travers, this Pork and Sage Meatballs with Polenta recipe uses Smeg’s renowned Multi-Food Grinder attachment to make the freshest, restaurant-worthy meatball mixture you’ve ever devoured.

Add this one to the cookbook, as it will be a family favourite you’ll want to always make!


Duration: 45 minutes | Difficulty: Medium | Servings: 4


INGREDIENTS

For the Meatballs

350g pork fillet, trimmed, cut into 2cm cubes
½ small onion, sliced thickly
10 sage leaves
½ bunch flat leaf parsley leaves
1 teaspoon finely grated lemon rind
½ cup fresh bread, torn into chunks
½ teaspoon allspice
1 small egg white
700ml passata
Extra grated parmesan, to serve

For the Polenta

1L milk
Pinch nutmeg
1 cup (170g) fine polenta
¼ cup finely grated parmesan
2 tablespoons butter

METHOD

1. Using the Smeg stand mixer fitted with the Multi-food grinder attachment and the medium disc, mince pork, onion, herbs, lemon rind and bread into the stand mixer bowl.

2. Remove the Multi-food grinder attachment. Affix the flat beater to the stand mixer. Add the egg white and allspice to the pork mixture and mix with a flat beater until smooth (for approximately 20 seconds).

3. Form into 16 meatballs. Refrigerate for 30 minutes to firm.

4. Place on a lined baking tray and bake at 180°C for 20 minutes until golden and cooked through.

5. To make the polenta, heat milk and nutmeg in a medium saucepan over low heat. Add polenta, whisking to combine and continue to cook until polenta pulls away from the side of the saucepan. Stir through parmesan and butter and season to taste with salt and pepper.

6. Pour tomato passata into a large saucepan and bring to the boil. Add meatballs and simmer to warm through.

7. Serve polenta in bowls with meatballs, topped with parmesan.

TIP: If you do not have a Smeg stand mixer, use 350g of minced pork, finely diced onion and breadcrumbs. Hand mix ingredients in a bowl using a spoon.

Looking for the best wine to pair with your dinner? Take your pick from these 10 Australian Made Wines for Winter 2021. Otherwise, make your dinner one to remember by finishing with this Mānuka Honey and Ginger Cake with Macadamia Sorbet recipe.

Feature image supplied.
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