Pork meatballs with polenta is perfect soul warming food for the cooler months.
- Combine mince, breadcrumbs, egg, garlic, parsley and fennel seeds in a bowl. Season with salt and pepper. Using damp hands, roll mixture into 12 balls (around 2 tablespoons each).
- Heat oil in a large, deep non-stick frying pan over medium-high heat. Add meatballs. Cook, turning, for 5 minutes or until browned. Transfer to a plate. Add onion and fennel to pan. Cook, stirring, for 5 minutes or until softened. Add wine. Return meatballs to pan. Cook for 2 minutes or until wine has nearly evaporated. Add stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 5 minutes. Uncover. Simmer, stirring, for 5 minutes or until meatballs are cooked through and sauce has reduced. Stir in butter.
- Meanwhile, make polenta Combine stock and 3 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Stir in polenta. Reduce heat to mediumlow. Cook, stirring constantly, for 10 minutes or until polenta is thick. Stir in parmesan. Season with salt and pepper.
- Serve meatball mixture with polenta.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set