Roman Meatballs with Polenta
OUT WEST: Food & Lifestylewww.outwestlifestyle.comRoman Meatballs with Polenta combine ground beef, Italian sausage and prosciutto with pine nuts and fresh basil over creamy polenta.
Servings: 3
Ingredients
Roman Meatballs
- 16 oz hot Italian ground sausage
- 8 oz ground beef
- 4 oz. prosciutto chopped
- 1/4 cup pine nuts chopped
- 2 large eggs
- 1 tbsp. garlic minced
- .25 oz. fresh basil torn
- 1 cup day old French bread chopped in small pieces
- 1/2 cup whole milk
- 1/2 tsp salt
- 2 tbsp. olive oil
Tomato Sauce
- 1 tbsp. fresh garlic minced
- 1 tbsp. olive oil
- 56 oz. San Marzano canned tomatoes
- 4.5 oz. tomato paste
- 1 pinch salt
- .25 oz. fresh basil torn
Polenta
- 1 cup dried polenta
- 3 cups whole milk
- 2 tbsp. butter
- 1 pinch salt
Garnish
- 1 cup parmesan cheese freshly grated
- fresh basil torn
Instructions
- Combine day old French bread with milk. Set aside.
- Gently combine hot Italian sausage, ground beef, prosciutto, pine nuts. egg, fresh basil, garlic and salt until just incorporated. Fold in bread mixture. Form 6 large meatballs.
- Place a large pan over medium heat. Add 1-2 tbsp. olive oil. Sear meatballs on each side.
Tomato Sauce
- Place a large, high edged pan over medium heat. Add 1 tbsp. olive oil. Sauté for a minute being careful not to burn. Add San Marzano tomatoes, crushing with hands as you add them to the pan. Add tomato paste, salt and basil. Combine well.
- Place seared meatballs in sauce. Let simmer over medium heat, turning meatballs occasionally, while you make polenta.
Polenta
- Bring a medium pot of milk to a simmer. Stir in polenta. Continue stirring for about 15 minutes or until polenta has thickened. Add butter and pinch of salt.
- Spoon polenta into serving bowls, top with sauce and meatballs. garnish with lots of freshly grated parmesan cheese and fresh basil.