Italian Meatballs with Polenta


Tenina Holder

Posted May 25, 2020 (Last updated January 12, 2022)



Total Time




The triple duty meatball, from dinner to lunch box to after school snack. Get them on your menu! Portable food at it’s best.


  • Fresh chili icon
    Fresh chili1long
  • Flat-leaf parsley icon
    Flat-leaf parsley15 g
  • Red onion icon
    Red onion80 g
  • Garlic clove icon
    Garlic clove4
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
  • Ground beef icon
    Ground beef500 g
  • Ground pork icon
    Ground pork500 g
  • Polenta icon
    Polenta60 g
  • Milk icon
    Milk30 g
  • Egg icon
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 teaspoon
  • Italian herbs icon
    Italian herbs2 teaspoons

  • 1. Pre-heat oven - 200°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add fresh chili (if using), flat-leaf parsley, red onion and garlic to the TM bowl
  • 4. Chop with MC on - 2 sec, speed 6
  • 5. Scrape down sides of TM5 bowl
  • 6. Add ground beef, ground pork, polenta, milk, egg, salt flakes and Italian herbs to the TM bowl
  • 7. Mix - 20 sec, reverse speed 8 - until desired consistency is reached
  • 8. Form bite sized meatballs
  • 9. Pre-heat a clean frying pan - medium heat
  • 10. Add extra virgin olive oil to the frying pan
  • 11. Fry until golden for a few minutes, in small batches
  • 12. Arrange on baking tray
  • 13. Bake until cooked through - 5 min, 200°C
  • 14. Serve hot or cold

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