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Meatballs Over Polenta Recipe

I have been serving this recently as the weather has been a bit colder than usual for November. It's warming and nourishing!



1/2 c polenta or grits

1c water

1 c milk

1 teaspoon salt

fresh pepper

handful or two of grated sharp cheese

2 T butter


Put all ingredients in a pot and cook until thick (stir often so it doesn't stick). You can make a double batch if needed - I generally do, then serve it with fried eggs and bacon in the morning.




1 lb/half kg ground/minced beef (or adjust to your needs)

1lb/half kg ground/minced ground pork or pork sausages, opened

several Spring onions, sliced

salt and pepper


olive oil or lard

1 large onion, diced

3 cloves garlic, minced

(carrot and/or celery, chopped small, if desired)

300ml or so of chopped tomatoes

1 heaped tablespoons tomato paste

1 - 2 handfuls of chopped fresh herbs, like rosemary, oregano, marjoram, lemon thyme, etc.

a bit of broth to thin out the sauce if needed

some balsamic vinegar

some Worcestershire sauce

salt and pepper to taste


Heat olive oil and cook onions. When almost finished add garlic and cook for a minute (don't let it burn). Add all other ingredients and cook through.

Meanwhile, mix meats with Spring onions, salt and pepper; roll into balls.

Place a bit of the sauce into a slow cooker to cover the bottom; place meatballs in, then pour over the sauce. Cook on low all day or on high for a few hours.

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