Not My Nonna's Meatballs

Not My Nonna's Meatballs

Serves 6-8

Sauce

1/2 cup (125ml) extra virgin olive oil

40g unsalted butter

3 garlic cloves, crushed

1 each celery stalk and carrot, finely chopped

2 tbsp each finely chopped rosemary and sage

1/4 bunch flat-leafed parsley, leaves picked, finely chopped

1 bay leaf

Pinch of chilli powder

1/4 tsp ground cinnamon

1/2 cup (125 ml) red wine

2 roma tomatoes, finely chopped

700 ml tomato passata

2 cups (500 ml) good-quality beef stock

Parmesan to serve

Meatballs

100g stale sourdough slices, crusts removed

1/4 cup (60 ml) milk

1 garlic clove, crushed

1/4 cup (60 ml) white wine

1kg coursely ground pork mince

30g finely grated Parmesan

1/4 tsp ground cinnamon

1/2 onion, coarsely grated

1/4 bunch flat-leaf parsley, finely chopped

1 tbsp finely ground breadcrumbs

Polenta

200g coarse polenta

40g unsalted butter

For the meatballs, place the bread and milk 

in a bowl, toss to combine, and stand for 8-10 

minutes until softened. 

Meanwhile, place garlic and wine in a jug and

 for 10 minutes. 

Strain wine into a bowl and 

set aside. Discard garlic.

Squeeze out the excess milk from the bread

then finely crumble the bread into the bowl

of a stand mixer with the paddle attachment.

Add remaining ingredients and reserved wine.

Beat for 5-6 minutes to form a slightly creamy

consistency. This will help hold the meatballs together.

Divide mixture into 40-43 meatballs (about the size

of a golf ball, roughly 30 g each) and place on trays

lined with baking paper. Chill to set slightly.

To make the sauce, heat the oil and butter in a 

large, wide heavy-based saucepan over high heat.

Add the garlic and cook, stirring continuously, for

1-2 minutes until it starts to go golden. 

Stir in the vegetables, herbs, chilli powder, and 

cinnamon and cook, stirring occasionally for 6-7 

minutes until vegetables have softened.

Add wine, scraping the bottom of the pan with

a wooden spoon and reduce mixture by half. 

Add tomato passata and stock, season to taste

and stir to combine. 

Add meatballs and return to the boil.

Reduce heat to low and simmer, shaking pan and

stirring occasionally, for 90 minutes to 2 hours 

until sauce has thickened and meatballs are cooked.

You may need to top up with extra stock or water

to stop the sauce from drying out.

Meanwhile, for the polenta, place 4 cups (1ltr) water

in a large, non-stick heavy-based saucepan and

bring to the boil. Season water with salt and

gradually whisk in polenta until it starts to thicken. 

This should not be too thick as it needs to cook for 

a long time to soften the grit of the corn.

Whisk in butter and reduce heat to very low.

Simmer, stirring frequently, for 10-15 minutes

until plenta starts to cook away from the side

of the pan.

 Season to taste. 

Top with meatballs and scatter 

with Parmesan to serve.