Meatballs baked in Tomato sauce on Polenta – Alida Ryder

Alida Ryder's Meatballs baked in Tomato sauce on Polenta

Alida Ryder’s Meatballs baked in Tomato sauce on Polenta

Alida says. “This recipe combines two of my absolute favourite things; Meatballs and soft polenta. I am a little obsessed with Polenta and I try to make use of this simple, versatile ingredient as much as possible during the colder months. It is perfect served with saucy, meaty dishes. I’ve heard a lot of people saying they don’t like polenta because of the texture and this is simply because they have not used enough liquid and they haven’t cooked the polenta for long enough. When undercooked, polenta will be quite grainy but when cooked properly, the grains are allowed to swell fully and the texture is rich, creamy and scrumptious.”

Meatballs baked in Tomato sauce on Polenta

Preparation time 5 minutes
Cooking time 45 minutess
Total time 1 hour
Serves: 4-6

Ingredients

for the meatballs
500g 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 chopped tomatoes
1 x 400g tin tomato puree
1 teaspoon sugar
1 tablespoon dried oregano
salt & pepper to taste

for the polenta
1 cup polenta
2 cups stock
2 cups milk
1 tablespoon butter
50ml cream
salt to taste

to serve
Pecorino, grated
fresh parsley, finely chopped

Instructions
Pre-heat the oven to 180°C.
For the meatballs, combine all the ingredients and mix well.
Combine all the sauce ingredients and pour into a deep roasting dish/casserole dish.
Form medium sized meatballs and place into the roasting dish.
Place the dish in the oven and bake for 20-25 minutes until the sauce has reduced slightly and the meatballs are cooked.
To make the polenta, bring the stock and milk to a simmer and whisk in the polenta. Continue whisking until the polenta has started thickening then turn down the heat and allow the polenta to gently cook for 10-15 minutes.
Add the butter, cream and season with salt.
Serve the polenta with the meatballs and sauce topped with grated Pecorino and parsley.

Michael’s wine recommendation – CLICK HERE

Hermanuspietersfontein Die Martha 2011

Hermanuspietersfontein Die Martha 2011

Alida Ryder

Alida Ryder

Alida Ryder is one of my favourite food people.  Excellent cook, recipe developer, great photographer.  Her website has a huge following and she is doing things she could only have dreamed of a few years ago.  She’s written two books Simple & Delicious and Cook from the heart.  Click here to go to her fabulous website. Click here to buy her first e-book.

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