Pork, sage and lemon mini meatball stew

Meatballs an economical meal and you can stretch the mince further with breadcrumbs and more. This creamy meatball stew with polenta from Melanie Lionello is just so cosy and comforting.

• serves

  4

• prep

  10 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 500 g (1 lb 2 oz) minced (ground) pork
• 100 g (1 cup) dried breadcrumbs
• 1 egg
• zest of 1 lemon
• handful of sage leaves, finely chopped, plus extra whole leaves to garnish
• 1 tsp sea salt flakes
• freshly ground black pepper
• 60 ml (¼ cup) extra-virgin olive oil
• 3 garlic cloves, bruised
• 1 onion, sliced
• 1 heaped tbsp flour
• 750 ml (3 cups) chicken stock

Polenta

• 800 ml (28 fl oz) water or full cream (whole) milk (see Notes)
• 1 tsp sea salt flakes
• 170 g (5¾ oz) polenta (see Notes)
• 40 g (1½ oz) parmesan, grated

Instructions

1. Place the pork in a large bowl along with the breadcrumbs, egg, lemon zest, chopped sage, salt and a generous amount of pepper. Mix well using your hands until the mixture is evenly combined. (Alternatively, you can do this in a food processor and pulse until the mixture is evenly combined.) Roll into small meatballs, each about the size of a walnut, and set aside on a plate.
2. Heat the olive oil in a large deep non-stick frying pan or wide saucepan over medium heat. Add the meatballs (depending on the size of your pan, you may need to cook in batches) and cook for 8–10 minutes, turning occasionally, until browned all over but not fully cooked through. Remove and set aside on a plate.
3. Add the garlic and onion to the same pan. Cook for 10 minutes, stirring often, or until the onion is softened and lightly golden. Sprinkle the flour in and stir well for a minute to cook.
4. Slowly pour in the stock, stirring constantly to prevent lumps. Bring to a simmer, then return the meatballs to the pan along with any juices. Reduce the heat to low and simmer gently for 20–25 minutes, or until the meatballs are cooked through and the stew has thickened slightly.
5. Meanwhile, for the polenta: In a medium saucepan over medium–high heat, bring the water or milk to a gentle boil. Stir in the salt. Reduce the heat to low and slowly add the polenta in a steady stream. Stir the water and polenta slowly for the first 5 minutes, as the mixture thickens and the water and polenta no longer separate from one another.
6. Reduce the heat to low and let the polenta cook, stirring every couple of minutes to prevent sticking, for 15–20 minutes until smooth and creamy. Add the parmesan and stir it through for 1 minute. If the polenta thickens too much, add a splash of warm water or milk to loosen it. Taste and adjust the seasoning if needed, then serve hot.
7. When stew is cooked, check the seasoning and adjust with more salt or pepper if needed. Serve hot, with polenta (or crusty bread) to soak up the sauce, topped with a few sage leaves.
8. Refrigerate in an airtight container for up to 2 days, or freeze for up to 3 months.

Notes

• Make sure you’re not using a polenta ‘mix’ or instant polenta for this recipe. They are best prepared according to the packet instructions. This recipe is for traditional stone-ground coarse polenta, which requires extended cooking. Mixes or instant polenta can usually cook within a minute or two but have a different texture and flavour.
• If I’m making polenta for breakfast as a porridge (oatmeal) to be eaten with honey, maple syrup or fruit, I will always make it with milk. You can also prepare savoury polenta with milk if you’re after extra protein and a creamier texture.

This is an edited extract from Easy Italian Dinners From My Little Kitchen by Melanie Lionello, photography by Mark Roper. (Murdoch Books $39.99.)

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.