Spicy Meatballs with Fried Polenta

We spent the Easter weekend in Newcastle being very well fed by my mother-in-law and indulging in a lot of chocolate and wine.

It was a long drive home yesterday and I woke up this morning so happy that I didn't have to go to work! I really wanted to make use of the time I had today so spent some time in the kitchen doing something new that I am now declaring a "regular" on my dinner list.

Spicy Meatballs with Fried Polenta 

Polenta

3 cups chicken stock

1 cup polenta

1/4 cup cream

1/4 cup milk

chives

salt & pepper 

Bring the stock to the boil and gradually add the polenta, whisking to avoid lumps forming. Continue to whisk until the stock and polenta mixture thickens. Reduce heat and simmer until polenta is no long crunchy. 

Remove from the heat and whisk in the cream, milk, salt and pepper. Stir through the chives. The mixture will be moist and thick. Use a spatular to scoop the mixture into a pan (line with baking paper for easy removal later on). Spread out the mixture evenly using your hands or a spatular, it will begin to congeal and thicken more. Place in the fridge to allow to set (mine took about 6 hours to set properly).

After setting, remove from the fridge and cut into desired pieces. Spray a fry pan with oil and lightly cook the polenta on each side until golden and crispy. Place in the oven on a low heat to warm through before serving. 

Meatballs

500 grams beef mince

1 egg

2 tablespoons bread crumbs

1 teaspoon turmeric

1 teaspoon salt

2 teaspoons black pepper

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon 

1/4 teaspoon sugar 

Whisk the egg and combine with the mince and all other ingredients. Roll the meat into balls (about 1 tablespoon of mixture for each ball and add more breadcrumbs if mixture is too moist to roll ). Rest in the fridge before cooking for about 10-20 minutes. Cook meatballs in a hot fry pan, ensure they are browned on the outside and cooked through. 

Sauce

1/2 brown onion, diced

2 cloves garlic, crushed

140 gram can tomato paste

3/4 cup of canned, diced tomatoes 

1/2 teaspoon chilli flakes 

1 tablespoon brown sugar 

Cook the onion and garlic in a saucepan until soft. In a bowl combine the sugar, chilli flakes and tomato paste. Mix to combine then gradually add the diced tomatoes until sauce is at desired consistency. Add sauce to the onion and garlic and heat through.

Serve the polenta topped with meatballs and sauce and sour cream if it's too spicy!