Ricotta Meatballs with Polenta

Ricotta Meatballs with Polenta

Serves 4

INGREDIENTS:

200g (7oz) minced beef

200g (7oz) minced pork

200g (7oz) ricotta cheese

2 onions, diced

4 garlic cloves, crushed

1 tablespoon finely chopped fresh rosemary

80g (23⁄4oz) Parmesan cheese, grated

40g (11⁄2oz) fresh fine breadcrumbs

1 medium free-range egg, beaten

75g (21⁄2oz) polenta
1–2 tablespoons olive oil

50g (13⁄4oz) salted butter, plus 1 tablespoon (optional)

400g (14oz) cavolo nero, roughly chopped

sea salt and freshly ground black pepper

FOR THE ROSEMARY TOMATO SAUCE

1 tablespoon olive oil

1 onion, thinly sliced

2 garlic cloves, crushed

1 teaspoon finely chopped fresh rosemary

400g (14oz) can cherry tomatoes

1 tablespoon tomato purée

METHOD:

1. Place the beef, pork, ricotta, onions, garlic, rosemary, Parmesan, breadcrumbs and beaten egg in a bowl and season with salt and pepper. Mix well. Using your hands, shape into 30 meatballs, and transfer to a plate. Cover with clingfilm and place in the fridge for 1 hour to set so that they don’t crumble during cooking. You can also leave the meatballs in the fridge for up to

2. 3 days or freeze them for up to a month until you are ready to cook them.

3. While the meatballs are chilling, make the rosemary tomato sauce. Place a saucepan over a low heat and add the oil, then stir in the onion, garlic and rosemary and simmer for 2 minutes. Add the tomatoes and tomato purée, season with salt and pepper and cook for 15 minutes, stirring occasionally.

4. Next, get the polenta cooking. Pour 600ml (20fl oz) water into a saucepan over a medium heat and season with salt and pepper. Once the water has come to the boil, whisk in the polenta. Reduce the heat, cover and cook for about 25 minutes, stirring every 5 minutes. Once it has cooked, stir in

a tablespoon of olive oil or butter.

5. Now back to the meatballs. Place a frying pan over a medium heat and pour in 1 tablespoon of olive oil, add the meatballs and brown on all sides. Then spoon the meatballs into the tomato rosemary sauce and cook for 15 minutes.

6. Place the cavolo nero in a pan over a medium heat with the butter and season with salt and pepper. Cook for 5 minutes, turning the leaves with tongs so they cook evenly.

7. Divide the polenta between four warmed bowls, followed by the meatballs, an extra spoonful of the rosemary tomato sauce and the cavolo nero. Serve.