BEEF, SAGE & CAPSICUM MEATBALLS WITH CHILLI POLENTA & ATLAS SALSA VERDE

25 MIN + PREP TIME
Italy

INGREDIENTS:

Serving amount:
  • Beef mince
  • 1 polenta sachet
  • 1 ATLAS salsa verde tub
  • 1 chilli flakes sachet
  • 1 red capsicum
  • 1 tomato
  • 1 red onion
  • 1 parsley bunch*
  • 1 sage bunch*

Pantry staplesOlive oil, salt, pepper, butter (optional), stock (optional)

Allergens: Garlic, onion 

Specialised equipment: Oven safe frying pan or lined baking tray 

Chef's note: Did you know that spaghetti and meatballs is an American invention? In Italy, meatballs are known as polpettes and are served as the main course with a side of sauce and polenta. The polpette can also be made with turkey or fish. 

* Sage and parsley are to be split across other dishes so please read each recipe carefully. 

Method:

1. Prepare the ingredients 

Always read the recipe in full before you begin. Preheat the oven to 180C fan forced. Wash the vegetables. Very finely dice half of the onion and half of the capsicum and thinly slice the remaining. Finely slice 1 teaspoon per person of sage leaves* and 1 teaspoon per person of parsley*. Cut the tomato into thin wedges. 

2. Combine and shape the meatballs 

Combine the beef mince, diced onion, diced capsicum, sage and half of the parsley. Season with salt and pepper. Divide the mixture into 2 meatballs per person, using your palms to roll the mixture into a ball. 

3. Sear and bake the meatballs 

Heat a splash of oil in an oven safe frying pan over medium-high heat. Add the meatballs and cook for 1 minute, turning often, or until a dark brown crust has developed all around. If required, transfer the meatballs to a lined baking tray and cook in the oven for 15 minutes or until cooked through. 

4. Cook the polenta 

Meanwhile, bring 1 cup per person of water (or stock) to the boil. Slowly add the polenta to the boiling water, reduce the heat to low and cook, whisking continually, for about 10 minutes or until cooked through. Add more warm water during cooking if the polenta thickens too much before it is cooked. The mixture should be smooth, creamy and less grainy. Remove from heat and add 1 teaspoon of butter or olive oil per person and stir until combined and creamy. Add the chilli flakes and salt to taste. 

5. Make the salad 

Combine the sliced capsicum, sliced onion and tomato with the remaining parsley. Season lightly with salt and olive oil. 

6. To serve 

Divide the polenta between serving plates. Top with the meatballs, salad and salsa verde.