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Creamy Polenta with baked meatballs in tomato sauce




For the meatballs

500 g beef mince

1 onion finely chopped and sautéed

2 garlic cloves crushed

1 teaspoon smoked paprika

1 teaspoon ground coriander

½ teaspoon cumin

Squeeze of lemon juice

Salt & black pepper to taste

For the Sauce

2 x 400g tins Capriccio Diced tomatoes

1 tablespoon dried oregano

Salt & pepper to taste

For the Polenta

1 cup Squisito Instant One Minute Polenta

2 cups stock

1 tablespoon butter

Salt to taste

To Serve

Auricchio Pecorino grated

Fresh basil leaves


1. Pre-heat the oven to 180°C.

2. To make the meatballs, combine all the ingredients and mix well. Roll mixture into walnut-sized balls and place into the roasting dish.

3. In a large bowl, combine all the sauce ingredients and pour into the roasting dish and bake uncovered for 20 minutes until the sauce has reduced slightly and the meatballs are cooked.

4. To make the polenta, bring the stock to the boil. Add the polenta in a steady stream and cook, stirring, for one minute until soft and creamy. Add the butter and season with salt.

5. Serve the meatballs and sauce on top of polenta. Top with grated Pecorino and basil leaves.

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