If you haven’t got a nonna to cook for you and hand down her recipes, this dish is for you! Made with pork and beef mince, these mouthwatering meatballs are simmered in a homemade tomato sauce, then served with polenta and salsa verde.
Ingredients
Method
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.
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.
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.
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