Baked Veal and Sage Meatballs with Soft Polenta

 

Australian Gourmet Traveller fast recipe for baked veal and sage meatballs with soft polenta.

What you will need

50 ml olive oil

1 onion, coarsely chopped

3 garlic cloves

400 gm canned cherry tomatoes

250 ml (1 cup) tomato passata

250 gm each minced veal and minced pork

40 gm finely grated Pecorino Romano, plus extra to serve

20 gm fresh white breadcrumbs

1 tbsp finely chopped sage, plus extra to serve

2 tsp each finely chopped thyme and oregano

  Soft polenta 500 ml (2 cups) milk

180 gm instant polenta

30 gm butter, coarsely chopped

30 gm Pecorino Romano, finely grated

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