Meatballs & Polenta Recipe
100% angus beef, arrabbiata, parmigiano reggiano, mascarpone whipped polenta, grilled sourdough
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Ingredients
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Meatballs
Arrabbiata Sauce
Mascarpone Whipped Polenta
Grilled Sourdough
Method
Meatballs
- 1
Prepare the Meatball Mixture
In a large bowl, combine the ground Angus beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.
- 2
Form the Meatballs
Shape the mixture into meatballs, about the size of a golf ball, and place them on a baking sheet.
- 3
Arrabbiata Sauce
- 4
Make the Sauce
In the same skillet, add 1 tablespoon of olive oil. Sauté sliced garlic and red chili flakes for about 1 minute until fragrant.
- 5
Add Tomatoes
Pour in the crushed canned tomatoes, and season with salt and black pepper. Let it simmer for about 10-15 minutes.
- 6
Combine with Meatballs
Once the sauce is ready, carefully add the browned meatballs into the sauce and let them cook together for another 10 minutes. Stir in chopped basil just before serving.
Mascarpone Whipped Polenta
- 7
Cook the Polenta
In a pot, bring 500ml of water to a boil. Gradually whisk in the polenta, stirring constantly. Reduce heat and cook for about 30-40 minutes until thickened.
- 8
