Baked smoky meatballs
<p>“Whether they’re piled on top of spaghetti, wrapped in a sub, served with some crusty bread on the side or, like these, served on top of cheesy polenta, you just can’t go wrong with meatballs. After the simmering stage, these meatballs will keep in the fridge for up to 2 days. Just finish with the cheese and breadcrumbs, bake and you’re ready to go.” – Valli Little</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>100ml extra virgin olive oil</li>
<li>2 onions, finely chopped</li>
<li>2 garlic cloves, finely chopped</li>
<li>2 tsp dried oregano</li>
<li>2 tbsp. tomato paste</li>
<li>2 tbsp. balsamic vinegar</li>
<li>2 x 400g tins chopped tomatoes</li>
<li>1 tsp chipotle chilli paste</li>
<li>1 tsp brown sugar</li>
<li>1 cup (250ml) beef stock</li>
<li>200g prosciutto or bacon, very finely chopped</li>
<li>800g beef mince</li>
<li>3/4 cup (60g) fresh breadcrumbs</li>
<li>1 egg, beaten</li>
<li>1/3 cup (100g) mozzarella, grated</li>
<li>1/4 cup (25g) pecorino or parmesan, grated, plus extra to serve</li>
<li>1 cup (60g) panko breadcrumbs</li>
<li>Instant polenta, cooked according to packet instructions, to serve</li>
<li>2 tbsp. finely chopped flat-leaf parsley, to serve</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Heat 1/4 cup (60ml) of the oil in a large frypan over medium heat. Add the onions, garlic and oregano and cook for 5–6 minutes until soft and pale golden. Place half the mixture into a mixing bowl and set aside to cool. Add the tomato paste to the remaining onion mixture along with the vinegar, chopped tomatoes, chilli paste, brown sugar and stock and bring to a simmer over low heat. Season.</li>
<li>Add the prosciutto or bacon, mince, fresh breadcrumbs and egg to the mixing bowl with the cooled onions, season and combine well.Using damp hands, form the mixture into small balls.</li>
<li>Heat the remaining oil in a clean frypan over medium–high heat. Fry the meatballs in batches, turning often, for 4–5 minutes until golden all over. Transfer the meatballs to the sauce and simmer for 20 minutes.</li>
<li>Preheat the oven to 200°C.</li>
<li>Combine the mozzarella, parmesan and breadcrumbs in a small bowl. Set aside.</li>
<li>To serve, spread hot polenta onto a greased baking tray, top with the meatballs and sprinkle with the cheesy breadcrumb mixture. Cook in the oven for 5–6 minutes until the cheese has melted and the crumbs are crisp. Scatter over the parsley.</li>
</ol>
<p><img width="177" height="228" src="https://oversixtydev.blob.core.windows.net/media/37488/my-kind-of-food-cover_177x228.jpg" alt="My Kind Of Food Cover (1)" style="float: right;"/></p>
<p><em>Recipe courtesy of</em> My Kind of Food<em> by Valli Little, published by ABC Books. </em></p>
