Pork and sage meatballs with polenta

Serves 4

Meatballs

350g pork fillet, trimmed, cut into 2cm cubes

½ small onion, sliced thickly

10 sage leaves

½ bunch flat leaf parsley leaves

1 teaspoon finely grated lemon rind

½ cup fresh bread, torn into chunks

½ teaspoon allspice

1 small egg white

700ml passata

Extra grated parmesan, to serve

Polenta

1L milk

Pinch nutmeg

1 cup (170g) fine polenta

¼ cup finely grated parmesan

2 tablespoons butter

Using the Smeg stand mixer fitted with the Multi-food grinder attachment and the medium disc, mince pork, onion, herbs, lemon rind and bread into the stand mixer bowl.

Remove the Multi-food grinder attachment. Affix the flat beater to the stand mixer. Add egg white and allspice to the pork mixture and mix with a flat beater until smooth – 20 seconds.

Form into 16 meatballs. Refrigerate for 30 minutes to firm.

Place on a lined baking tray and bake at 180°C for 20 minutes until golden and cooked through.

For polenta, heat milk and nutmeg in a medium saucepan over low heat. Add polenta, whisking to combine and continue to cook until polenta pulls away from the side of the saucepan. Stir through parmesan and butter and season to taste with salt and pepper.

Pour tomato passata into a large saucepan and bring to the boil. Add meatballs and simmer to warm through.

Serve polenta in bowls with meatballs, topped with parmesan.

Recipe created with the Smeg Stand Mixer and Multi-food grinder attachment.