Nonna’s Meatballs with Cheesy Polenta and Broccolini

Dice ¹⁄₂ the onion. Peel and mince garlic. Trim broccolini. Bring a small pot of water to boil for veg in step 5. Boil a kettle for Step 5.

Tip! You will have leftover onion for another recipe.

Combine panko with milk and half the herbs, leave to sit for a minute or two to absorb. Add this mix to the pork mince with 1 tbsp of the parmesan. Roll into golf ball sized balls.

Heat a pan over high heat and add a drizzle of oil. Sear the meatballs on all sides to brown. Set aside (they con't need to be cooked through). In the same pan add the diced onion and fry for 2-3 minutes. Add the garlic and herbs and cook for a further minute. Add the red wine base and diced tomatoes and reduce heat to simmer for 10 minutes.

Add the meatballs back to the pan and simmer for 5-10 minutes until meatballs are cooked though and sauce is rich and thick. Taste and adjust seasoning with salt and pepper.

Bring 2 cups of the hot water to boil and add stock. Stream in the polenta, whisking to avoid lumps. Cook for 2-3 minutes on low until thickened. Add most of the parmesan and break in half of the mozzarella. Taste and season. Blanch the broccolini in the boiling water and cook until tender and bright green. Drain.

Tip! You can use half milk or all milk instead of water for a creamier polenta.

Spoon the polenta onto the plate. Top with meatballs and sauce, add the broccolini and sprinkle over the remaining cheese.

Dice ¹⁄₂ the onion. Peel and mince garlic. Trim broccolini. Bring a small pot of water to boil for veg in step 5. Boil a kettle for Step 5.

Tip! You will have leftover onion for another recipe.

Combine panko with milk and half the herbs, leave to sit for a minute or two to absorb. Add this mix to the pork mince with 1 tbsp of the parmesan. Roll into golf ball sized balls.

Heat a pan over high heat and add a drizzle of oil. Sear the meatballs on all sides to brown. Set aside (they con't need to be cooked through). In the same pan add the diced onion and fry for 2-3 minutes. Add the garlic and herbs and cook for a further minute. Add the red wine base and diced tomatoes and reduce heat to simmer for 10 minutes.

Add the meatballs back to the pan and simmer for 5-10 minutes until meatballs are cooked though and sauce is rich and thick. Taste and adjust seasoning with salt and pepper.

Bring 2 cups of the hot water to boil and add stock. Stream in the polenta, whisking to avoid lumps. Cook for 2-3 minutes on low until thickened. Add most of the parmesan and break in half of the mozzarella. Taste and season. Blanch the broccolini in the boiling water and cook until tender and bright green. Drain.

Tip! You can use half milk or all milk instead of water for a creamier polenta.

Spoon the polenta onto the plate. Top with meatballs and sauce, add the broccolini and sprinkle over the remaining cheese.