I saw this smoky meatballs with cheesy polenta recipe in a Delicious magazine post on Instagram at the end of September. The meatballs just looked soooo good served on top of cheesy polenta...I just had to give it a try!
The meatballs are so delicious and full of flavour - the mixture could easily be made into burgers instead of meatballs if you fancy! The tomato sauce is lovely and rich and goes so well with both the meatballs and the cheesy polenta - enjoy!
Tips
- Serve the meatballs with spaghetti, in a sub or on top of cheesy polenta!
- This smoky meatballs with cheesy polenta recipe is easily adapted if you’re cooking for less or more people.
Recent New Recipes
Category Spotlight...
SOUPS
There's nothing better than a bowl of hearty warming soup during the cold autumn and winter months. You'll find a delicious selection of chunky and smooth, full of flavour soups here!!
How to make this Smoky Meatballs with Cheesy Polenta
Ingredients
- 100ml extra virgin olive oil, plus extra to grease
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp dried oregano
- 2 tbsp tomato puree
- 2 tbsp balsamic vinegar
- 2 x 400g tins chopped tomatoes
- 1 tbsp chipotle paste
- 1 tsp brown sugar
- 250ml beef stock
- salt and freshly ground black pepper
- 200g prosciutto or streaky bacon, very finely chopped
- 800g beef mince
- 60g fresh breadcrumbs
- 1 egg, beaten
- 2 tbsp flat leaf parsley, finely chopped, to garnish
For the cheesy polenta:
- 100g hard mozzarella, grated
- 25g pecorino or parmesan, grated, plus extra to serve
- 60g panko breadcrumbs
- 400g instant polenta
Instructions
- Heat 60ml of the oil in a large frying pan over a medium heat. Add the onions, garlic, and oregano, then cook for 5 to 6 minutes until the onions have softened and turned golden. Spoon half the mixture into a mixing bowl and set aside to cool. Add the tomato puree to the remaining onion mixture in the pan, along with the vinegar, chopped tomatoes, chipotle paste, brown sugar, and stock. Bring to a simmer over a low heat, season, then cook for 15 minutes.
- Add the prosciutto or bacon, mince, fresh breadcrumbs and egg to the cooled onions in the mixing bowl. Season and combine well. With damp hands, form the mixture into walnut-sized balls and put on a tray
- Heat the oven to 200C/180C fan/gas 6, then heat the remaining 40ml of oil in a clean frying pan over a medium to high heat. Fry the meatballs in batches, turning often, for 4 to 5 minutes until golden all over. Transfer them to the sauce and simmer for 20 minutes.
- Mix the mozzarella, pecorino or parmesan, and panko breadcrumbs in a bowl.
- To serve, prepare the polenta as per the packet instructions, then spread onto a greased baking tray, top with the meatballs and sauce, and sprinkle with the cheesy breadcrumb mixture. Bake in the oven for 5 to 6 minutes until the cheese has melted and the crumbs are crisp. Garnish with the chopped parsley.
Recipe Collection Spotlight...
7 TASTY STEWS FOR AUTUMN
Stews are hearty, comforting and warming with autumn being the perfect time to start making them! Dive into the warmth of home-cooked goodness and discover your new favourite comfort food from one of the 7 recipes I've selected here:
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Smoky Meatballs with Cheesy Polenta
Equipment
Ingredients
- 100 ml (3.2 oz) extra virgin olive oil plus extra to grease
- 2 onions finely chopped
- 2 garlic cloves finely chopped
- 2 tsp dried oregano
- 2 tbsp tomato puree
- 2 tbsp balsamic vinegar
- 2 (28 oz) x 400g tins chopped tomatoes
- 1 tbsp chipotle paste
- 1 tsp brown sugar
- 250 ml (1 cup) beef stock
- salt and freshly ground black pepper
- 200 g (7.1 oz) prosciutto or streaky bacon very finely chopped
- 800 g (1.8 lb) beef mince
- 60 g (2.1 oz) fresh breadcrumbs
- 1 egg beaten
- 2 tbsp flat leaf parsley finely chopped, to garnish
For the cheesy polenta:
- 100 g (3.5 oz) hard mozzarella grated
- 25 g (0.9 oz) pecorino or parmesan grated, plus extra to serve
- 60 g (2.1 oz) panko breadcrumbs
- 400 g (14.1 oz) instant polenta
Instructions
- Heat 60ml of the oil in a large frying pan over a medium heat. Add the onions, garlic, and oregano, then cook for 5 to 6 minutes until the onions have softened and turned golden. Spoon half the mixture into a mixing bowl and set aside to cool. Add the tomato puree to the remaining onion mixture in the pan, along with the vinegar, chopped tomatoes, chipotle paste, brown sugar, and stock. Bring to a simmer over a low heat, season, then cook for 15 minutes.
- Add the prosciutto or bacon, mince, fresh breadcrumbs and egg to the cooled onions in the mixing bowl. Season and combine well. With damp hands, form the mixture into walnut-sized balls and put on a tray
- Heat the oven to 200C/180C fan/gas 6, then heat the remaining 40ml of oil in a clean frying pan over a medium to high heat. Fry the meatballs in batches, turning often, for 4 to 5 minutes until golden all over. Transfer them to the sauce and simmer for 20 minutes.
- Mix the mozzarella, pecorino or parmesan, and panko breadcrumbs in a bowl.
- To serve, prepare the polenta as per the packet instructions, then spread onto a greased baking tray, top with the meatballs and sauce, and sprinkle with the cheesy breadcrumb mixture. Bake in the oven for 5 to 6 minutes until the cheese has melted and the crumbs are crisp. Garnish with the chopped parsley.
Notes
- Serve the meatballs with spaghetti, in a sub or on top of cheesy polenta!
- This smoky meatballs with cheesy polenta recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE