Ingredients
500g pork mince
300g beef mince
1L chicken stock
8 cloves garlic, minced
½ cup finely grated parmesan
1 tsp ground cinnamon
½ bunch flat-leaf parsley, very finely chopped
½ cup breadcrumbs
1½ tsp Vegeta stock powder
Sea-salt flakes and freshly ground black pepper, to season
1 brown onion, very finely diced
2 sticks celery, very finely diced
½ cup extra virgin olive oil
½ bunch sage, finely chopped
2 bay leaves
700ml tomato passata
Polenta, shaved parmesan and salsa verde, to serve
Method
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Combine minces, ¼ cup of the stock, half of the garlic, parmesan, cinnamon, parsley, breadcrumbs and stock powder in a bowl. Season, then mix thoroughly until smooth. Form into 40 small pieces with wet hands then slap from palm to palm until sticky. Roll into balls, then refrigerate for 1 hour, until firm.
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Cook onion and celery in half of the oil in a large saucepan for 5 minutes, until softened. Add sage, bay leaves and remaining garlic, and cook for a further 2 minutes. Pour in remaining stock and passata. Season and simmer for 15-20 minutes, until thickened slightly.
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Cook the meatballs in a frying pan in batches in the remaining oil, until browned. Transfer to the sauce and simmer gently for 10 minutes. Serve with polenta, shaved parmesan and salsa verde.