Beef and pork meatballs simmered in a long-cooked tomato sauce, served on buttery polenta instead of pasta.
Prep
25 mins
Cook
55 mins
Servings
4
Per serving
£3.30
Difficulty
medium
Serving meatballs on soft polenta rather than spaghetti solves the gluten-free problem entirely and, honestly, is better - the polenta takes the sauce in a way pasta never quite does. The meatballs use gluten-free breadcrumbs soaked in milk, which keeps them tender.
Soak the breadcrumbs in the milk for 5 minutes. Mix with both minces, the egg, half the parmesan, the crushed garlic, half the parsley, 1 tsp salt and half the pepper. Roll into 20 balls and chill for 15 minutes.
Heat 2 tbsp oil in a wide pan and brown the meatballs in two batches for 5 minutes each, turning gently. Lift out - they will finish in the sauce.
Add the remaining oil and cook the onion for 8 minutes, then the sliced garlic for a minute. Add the tomatoes, oregano, sugar, 1 tsp salt and the rest of the pepper.
Simmer for 20 minutes, then return the meatballs and cook gently for a further 20 minutes, turning once, until the sauce is thick and the meatballs are cooked through. Tear in the basil.
Do not stir vigorously once the meatballs are back in - shake the pan instead so they stay whole.
For the polenta, bring the stock to the boil with the remaining salt. Rain in the polenta, whisking hard, then cook on low for 6-8 minutes, stirring, until thick and smooth.
Beat in the butter and the remaining parmesan. Loosen with a splash of hot water if it has gone stiff.
Spoon the polenta into shallow bowls, top with meatballs and sauce and scatter with the rest of the parsley.