Caprese meatballs with polenta
Ingredients
for 4 person
| 600 g | minced meat (beef) |
| 1 | onion, finely chopped |
| 1 tbsp | breadcrumbs |
| 4 tbsp | pesto verde (green pesto) |
| ½ tsp | salt |
| a little | pepper |
| 12 | mini mozzarella ball |
| 1 tbsp | olive oil |
| 350 g | puréed tomatoes |
| 1 pinch | sugar |
| ¼ tsp | salt |
| a little | pepper |
| 3 dl | milk |
| 3 dl | vegetable bouillon |
| 150 g | fine polenta (2 mins.) |
| 2 tbsp | grated Parmesan |
| salt and pepper to taste | |
| a little | basil, finely chopped |
How it's done
Caprese meatballs
Mix the mince and all the ingredients up to and including pepper in a bowl. Knead well until the ingredients form a compact mass. Divide the mixture into 12 portions and, with wet hands, shape into balls. Insert 1 mini-Mozzarella into the centre of each.
Tomato sauce
Heat the oil in a frying pan. Fry the meatballs in batches over a medium heat for approx. 10 mins. all over. Remove, keep warm. Wipe the cooking fat from the pan, add the passata, season and simmer for approx. 5 mins. Add the meatballs to the sauce, cover and simmer for approx. 5 mins.
Polenta
Bring the milk and stock to the boil, stir in the polenta, simmer for approx. 2 mins. over a very low heat, stirring constantly to form a thick paste. Stir in the cheese, season. Serve with the meatballs, scatter with basil.
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