Italian Meatballs with Polenta
Serves
30
Total Time
25mins
Calories
105
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 chili1long
- Flat-leaf parsley15 g
- Red onion80 g
- Garlic clove4
- Extra virgin olive oilas needed
- Ground beef500 g
- Ground pork500 g
- Polenta60 g
- Milk30 g
- Egg1
- Pink himalayan salt flakes1 teaspoon
- Italian herbs2 teaspoons
Ingredients
- 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
Method
Make this recipe in the Fresco Recipes App
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