Jumbo Baked Polpette & Tomato Sauce with Creamy Polenta

Thu, 23 October 2025

Ingredients
Meatballs
· 400g Beef Mince
· 400g Pork Mince
· 150g Bacon Lardons
· 1 Free Range Egg
· ½ Cup Of Fresh Breadcrumbs or some flour
· 4 Garlic Cloves, Chopped Garlic
· 2 Tbsp Chopped Rosemary Leaves
· 2 Tbsp Grated Parmesan
Sauce
· 1 Tbsp Extra Virgin Olive Oil
· 1 Onion, Finally Diced
· 4 Cloves Of Garlic, Chopped
· 1 Tbsp Chopped Rosemary Leaves
· 1 Tbsp Mutti Tomato Puree
· ¼ Tsp Of Chilli Flakes
· 700ml Mutti Tomato Passata
· 1 Tsp Sugar
· Salt And Black Pepper
· Extra Parmesan
Polenta
· 200g Coarse Polenta
· 900g Water
· 1 Tbsp Butter
· 2 Tbsp Parmesan
Method
Preheat the oven to 180°C.
In a large bowl, combine the mince, chopped bacon, egg, breadcrumbs, rosemary, Parmesan, and a
good pinch of salt and pepper. Mix everything together with your hands until it’s evenly combined
and slightly sticky — that texture helps the meatballs hold together.
Wet your hands with cold water (it stops the mix from sticking) and shape the mixture into evensized balls — about three per person, roughly 12 in total.
Place a large ovenproof skillet or pan over a high heat and add a drizzle of olive oil. Once hot, season
the meatballs and brown them all over for 5–10 minutes until golden. Lift them onto a plate and set
aside.
Reduce the heat to medium, add the onion and garlic, and cook gently for about 10 minutes until
softened. Stir in the rosemary, tomato paste, and a pinch of chilli flakes, then cook for another 2–3
minutes. Add the passata, a pinch of sugar, and season with salt and pepper. Bring to a gentle
simmer and let it cook for 5 minutes, adding a splash of water if it gets too thick.
Return the browned meatballs to the pan, spoon a little sauce over them, and scatter with Parmesan.
Transfer to the oven and bake for 20–30 minutes, until the cheese is bubbling and the meatballs are
cooked through. Remove from the oven and let rest for a few minutes.
While the meatballs bake, make the creamy polenta. Bring 900ml of water (or part milk, if you like it
richer) to a simmer in a wide-based pan. Gradually whisk in 200g of coarse polenta, stirring
constantly until it thickens — about 3 minutes. Turn the heat down low and cook gently for 15–20
minutes, stirring often to keep it smooth. When it’s thick and creamy, stir in 50g butter, 50g
Parmesan, and a little salt. Adjust the texture with a splash of hot water or milk if needed.
To serve, spoon the creamy polenta onto warm plates, top with the meatballs and plenty of sauce,
then finish with a little extra Parmesan