Meatballs baked in Tomato sauce on Polenta

Course Entree, Main
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -6
Author Alida Ryder


for the meatballs

  • 500 g beef mince
  • 1 onion finely chopped and sauteed
  • 2 garlic cloves crushed
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • squeeze of lemon juice
  • salt & black pepper to taste

for the sauce

  • 2 x 400g tins chopped tomatoes
  • 1 x 400g tin tomato puree
  • 1 teaspoon sugar
  • 1 tablespoon dried oregano
  • salt & pepper to taste

for the polenta

  • 1 cup polenta
  • 2 cups stock
  • 2 cups milk
  • 1 tablespoon butter
  • 50 ml cream
  • salt to taste

to serve

  • Pecorino grated
  • fresh parsley finely chopped


  • Pre-heat the oven to 180°C.
  • For the meatballs, combine all the ingredients and mix well.
  • Combine all the sauce ingredients and pour into a deep roasting dish/casserole dish.
  • Form medium sized meatballs and place into the roasting dish.
  • Place the dish in the oven and bake for 20-25 minutes until the sauce has reduced slightly and the meatballs are cooked.
  • To make the polenta, bring the stock and milk to a simmer and whisk in the polenta. Continue whisking until the polenta has started thickening then turn down the heat and allow the polenta to gently cook for 10-15 minutes.
  • Add the butter, cream and season with salt.
  • Serve the polenta with the meatballs and sauce topped with grated Pecorino and parsley.