Italian Meatballs with Polenta

by

Tenina Holder

POSTED May 25, 2020 (LAST UPDATED September 24, 2021)

Serves

30

Total Time

25mins

Calories

105

The triple duty meatball, from dinner to lunch box to after school snack. Get them on your menu! Portable food at it’s best.

recipe-image

    INGREDIENTS


  • Fresh chili icon
    Fresh chili

    1 (about 20 g)

  • Flat-leaf parsley icon
    Flat-leaf parsley

    ¼ cup (about 15 g)

  • Red onion icon
    Red onion

    ½ (about 68 g)

  • Garlic clove icon
    Garlic clove

    4 (about 24 g)

  • Ground beef icon
    Ground beef

    500 g (about 2 ¼ cups)

  • Ground pork icon
    Ground pork

    500 g (about 2 ¼ cups)

  • Polenta icon
    Polenta

    60 g (about ¼ cup)

  • Milk icon
    Milk

    30 g (about 2 tablespoons)

  • Egg icon
    Egg

    1 (about 50 g)

  • Sea salt icon
    Sea salt

    1 teaspoon (about 6 g)

  • Italian herbs icon
    Italian herbs

    2 teaspoons (about 4 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

    METHOD


  • 1. Pre-heat oven - 200°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add fresh chili, flat-leaf parsley, red onion and garlic clove to the TM5 bowl
  • 4. Chop - approx 2 sec, speed 6
  • 5. Scrape down sides of TM5 bowl
  • 6. Add ground beef, ground pork, polenta, milk, egg, sea salt and italian herbs to the TM5 bowl
  • 7. Mix - approx 20 sec, reverse speed 8
  • 8. Form into balls
  • 9. Pre-heat a clean frying pan - medium heat
  • 10. Add extra virgin olive oil to the frying pan
  • 11. Transfer meatballs to frying pan
  • 12. Fry in frying pan until golden brown
  • 13. Transfer content of frying pan to baking sheet
  • 14. Bake until cooked through - 5 min, 200°C
  • 15. Serve

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