About This Recipe
Melt-in-your-mouth herb meatballs topped with fragrant Brontese tomato sauce, served on creamy oven-baked polenta: a hearty recipe with a southern twist.
Ingredients
At Oliviers&Co
Italian style mix
Provence Herbs
La Classique Olive Oil
Pressed Olive & Fresh Thyme
1 jar of Brontese Sauce
At the market
300 g ground meat (beef, veal)
1 egg
1 large piece of stale bread crumbs
1 clove of garlic
100 g grated Parmesan cheese
80 cl water
10 cl whole milk
2 tbsp milk
150 g grated Parmesan cheese
500 g polenta (quick-cooking)
Directions
Soak the bread in the milk.
In a bowl, mix together the ground beef, egg, squeezed bread, garlic, parsley, 50 g Parmesan cheese, Italian seasoning, and herbes de Provence.
Season with salt and pepper, then form into walnut-sized meatballs.
Heat the olive oil in a frying pan, brown the meatballs on all sides and set aside.
Remove the oil, pour in the tomato sauces, simmer for 10 minutes, then add the meatballs and continue cooking for 10 minutes.
Preheat the oven to 200°C. Prepare the polenta by boiling water and milk.
Sprinkle in the polenta, cook for 5 minutes over low heat, stirring constantly. Remove from heat, stir in olive oil, thyme, and Parmesan cheese.
Pour the polenta into an oiled dish, arrange the meatballs on top, cover with sauce, and sprinkle with Parmesan cheese.
Bake for 15 minutes until the top is golden brown. Sprinkle with the Italian seasoning mixture and serve immediately.