1 - 2Tablespoonsmixed fresh herbs, finely chopped, such as thyme, oregano and basil, plus extra to serve
1/2cupred wine
2Tablespoonsextra-virgin olive oil
Salt and freshly ground pepper
Polenta:
1 3/4cupsmilk
2cupswater
1cuplong-cooking, dried polenta, not instant or tubed
1/2cupParmesan, freshly grated plus extra to serve
3Tablespoonsbutter, diced
Salt and freshly ground pepper
Meatballs:
1lb.ground pork
1cupParmesan, grated
1/2cupfresh breadcrumbs, or about 1/3 cup dried
1/2smallonion, finely diced
1garlic clove, finely grated
1largeegg
1 1/2Tablespoonsmixed fresh herbs, such as thyme, basil and oregano
Salt and freshly ground pepper
4prosciutto slices
1Tablespoonsextra virgin olive oil, for cooking/browning meatballs
Prevent your screen from going dark
Instructions
Make the Marinara Sauce: Blend together the canned tomatoes, onion, garlic and herbs in a blender until smooth, or alternately in a large bowl with an immersion blender. Pour the mixture into a large saucepan. Add wine and olive oil, season to taste with salt and pepper and bring to the boil. Reduce heat and allow to simmer while you make the meatballs.
For meatballs: Add all the meatball ingredients except the prosciutto and olive oil to a large bowl. Stir together until combined. Season to taste with salt and pepper. Divide the mixture into quarters. Take one quarter and roll into a ball, then wrap with a slice of prosciutto. Repeat with the other quarters. Heat olive oil in a frying pan over medium-high heat. Add the meatballs and brown well all over (3-5 minutes). Transfer the meatballs to the simmering sauce. Half cover the saucepan with a lid and simmer until meatballs are just cooked through, about 12-15 minutes. *If you have an instant-read thermometer, test the meatballs for done-ness by inserting in centre and ensuring that it is at least 160F.
When meatballs are almost cooked, bring milk and water to the boil in a large saucepan. Gradually pour in polenta, whisking continuously, then reduce heat to medium-low and simmer, whisking regularly, until smooth and thickened. (about 20 minutes for long-cooking polenta or 5 minutes for instant polenta) Remove from heat. Add parmesan and butter and season generously with salt and pepper. Whisk well to combine. Serve polenta topped with meatballs and sauce, garnished with extra parmesan and fresh chopped herbs.
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!