Polpette Recipe
(3) Veal, beef and pork meatballs on top of creamy polenta
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Ingredients
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Meatballs
Polenta
Method
Meatballs Preparation
- 1
Mix Ingredients
In a large mixing bowl, combine ground veal, ground beef, ground pork, breadcrumbs, grated Parmesan, minced garlic, chopped parsley, egg, salt, and black pepper. Mix until well combined.
- 2
Form Meatballs
Using your hands, form the mixture into small meatballs, about the size of a golf ball.
- 3
Cook Meatballs
In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 10-12 minutes. Ensure they are cooked through.
Polenta Preparation
- 4
Boil Water
In a large saucepan, bring water and salt to a boil over medium-high heat.
- 5
Add Cornmeal
Once the water is boiling, gradually whisk in the cornmeal to avoid lumps. Reduce heat to low.
- 6
Cook Polenta
Continue to cook the polenta, whisking frequently, for about 20-25 minutes, or until it thickens and pulls away from the sides of the pan.
- 7
Finish Polenta
Remove from heat and stir in butter and grated Parmesan cheese until melted and smooth.
Serving
- 8
Plate the Dish
Spoon a generous portion of creamy polenta onto each serving plate. Top with three meatballs and drizzle with any remaining pan juices.
