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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!



Polenta


Ingredients:

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

Method

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.

 

Meatballs


Ingredients:

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


Sauce:

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

Method:

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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