Meatballs with warm polenta & steamed broccoliSeptember 5, 2013
These spheres of succulence will be eaten faster than you can say buon appetito!
Ingredients for two people
|350 g||beef mince|
|1/2||red onion, finely chopped|
|1||chilli, finely chopped|
|1||garlic clove, crushed|
|2 sprigs||rosemary, destemmed & chopped|
|1 tin||diced tomatoes|
|1/2 tbs||red wine vinegar (or balsamic)|
|1 1/2 cups||water|
|150 g||instant polenta|
|1||broccoli, cut into florets|
For the meatballs
In a large shallow bowl combine beef mince, half of the onion, half of the garlic, chilli, rosemary, salt and pepper, then mix until well combined. Roll the mixture into evenly sized small balls. Heat a large frying pan over medium heat with the olive oil and cook the meatballs in batches for 2-3 minutes until brown. When ready put aside and keep warm.
For the sauce
In the same pan add the remaining garlic and onion and cook for 2-3 minutes, then add the tomatoes and the red wine vinegar and bring to boil. Add the meatballs and cook for around 8-10 minutes over medium heat.
For the polenta
Combine water and pinch of salt in a large pan and bring to boil. When the mixture is boiling gradually add the polenta in a thin steady steam stirring constantly until incorporated. Cook for 4-5 minutes or until smooth and soft. For a more creamy polenta, you may like to substitute half the water with milk.
For the broccoli
Bring a full pot of water to the boil and cook the broccoli for 3-4 minutes until vivid green in colour. When ready set aside and keep warm.
Place the meatballs, broccoli and polenta on your plate and enjoy!
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