Italian meatballs on soft polenta

20 Min
very easy
4 People
Rating starstarstarstarstar
Plantagenet (free-range) pork meatballs with parsley & parmesan served in an Italian style tomato sugo on soft polenta and simple salad on the side.
1. Heat a large frypan with oil over medium-high heat. Add meatballs and cook for 5 minutes, turning.

2. In the meantime, bring 1.2L water to the simmer in a saucepan. Chop oregano leaves.

3. Add tomato sugo to meatballs, cover and cook for further 5 minutes or until cooked through.

4. Slice cucumber and dice tomatoes. Crumble 1/2 block feta and toss with leaves in a serving bowl. Dress with 1 tbsp olive oil and balsamic dressing. Take to the table.

5. Gradually add polenta to simmering water. Cook over low heat, stirring, until thickened. Take off heat, stir in 30g butter (see notes), remaining feta (crumbled) and the oregano. Season to taste with salt and pepper.

6. Divide polenta, meatballs and sauce between plates, serve with side salad.

Add 1-2 tbsp olive oil instead of butter if preferred.
No pork option - pork meatballs are replaced with chicken meatballs.
Pork meatballs, 1 packet (500g)
Oregano, 1 packet
Tomato sugo, 1 jar (500g)
Lebanese cucumber, 1
Tomatoes, 2
Feta cheese, 1 packet
Mesclun leaves, 1/2 bag (100g) *
Caramelised balsamic dressing, 1 sachet (25g)
Instant polenta, 1 tub (250g)

Oil + butter (for cooking), olive oil, salt, pepper