Ingredients

The following ingredients have 4 Servings
  • 28 oz canned tomatoes
  • 1 small onion (roughly chopped)
  • 2 garlic cloves (peeled)
  • 1 - 2 Tbsp mixed fresh herbs (finely chopped, such as thyme, oregano and basil, plus extra to serve)
  • 1/2 cup red wine
  • 2 Tbsp extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 3/4 cups milk
  • 2 cups water
  • 1 cup long-cooking, dried polenta (not instant or tubed)
  • 1/2 cup Parmesan (freshly grated plus extra to serve)
  • 3 Tbsp butter (diced)
  • Salt and freshly ground pepper
  • 1 lb. ground pork
  • 1 cup Parmesan (grated)
  • 1/2 cup fresh breadcrumbs (or about 1/3 cup dried)
  • 1/2 small onion (finely diced)
  • 1 garlic clove (finely grated)
  • 1 large egg
  • 1 1/2 Tbsp mixed fresh herbs (such as thyme, basil and oregano)
  • Salt and freshly ground pepper
  • 4 prosciutto slices
  • 1 Tbsp olive oil (for cooking/browning meatballs)

Instruction

  • Make the Marinara Sauce: Blend together the canned tomatoes, onion, garlic and herbs in a blender until smooth, or alternately in a large bowl with an immersion blender. Pour the mixture into a large saucepan. Add wine and olive oil, season to taste with salt and pepper and bring to the boil. Reduce heat and allow to simmer while you make the meatballs.
  • For meatballs: Add all the meatball ingredients except the prosciutto and olive oil to a large bowl. Stir together until combined. Season to taste with salt and pepper. Divide the mixture into quarters. Take one quarter and roll into a ball, then wrap with a slice of prosciutto. Repeat with the other quarters. Heat olive oil in a frying pan over medium-high heat. Add the meatballs and brown well all over (3-5 minutes). Transfer the meatballs to the simmering sauce. Half cover the saucepan with a lid and simmer until meatballs are just cooked through, about 12-15 minutes. *If you have an instant-read thermometer, test the meatballs for done-ness by inserting in centre and ensuring that it is at least 160F.
  • When meatballs are almost cooked, bring milk and water to the boil in a large saucepan. Gradually pour in polenta, whisking continuously, then reduce heat to medium-low and simmer, whisking regularly, until smooth and thickened. (about 20 minutes for long-cooking polenta or 5 minutes for instant polenta) Remove from heat. Add parmesan and butter and season generously with salt and pepper. Whisk well to combine. Serve polenta topped with meatballs and sauce, garnished with extra parmesan and fresh chopped herbs.