Beef meatballs with tomato, oregano & polenta

Name: Beef meatballs with tomato, oregano & polenta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp Essential Olive Oil; 300 g pack Essential British Beef 20 Meatballs; 2 Essential Onions, chopped; 15 g pack oregano; 400 g can chopped Italian vine tomatoes with olive oil & garlic; 3 tbsp Essential Tomato Purée; 1½ vegetable stock cubes; 568 ml bottle Essential Free Range British Whole or Semi Skimmed Milk; 180 g quick-cook polenta

You know it’s going to be a good day when meatballs are on the menu. Our full-flavoured tomato sauce and creamy smooth polenta will make pork or veggie balls equally as welcome, if you prefer.

3.5 out of 5 stars(4) Rate this recipe

1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

1 tbsp Essential Olive Oil
300g pack Essential British Beef 20 Meatballs
2 Essential Onions, chopped
15g pack oregano
400g can chopped Italian vine tomatoes with olive oil & garlic
3 tbsp Essential Tomato Purée
1½ vegetable stock cubes
568ml bottle Essential Free Range British Whole or Semi Skimmed Milk
180g quick-cook polenta

Method

Heat the oil in a frying pan and add the meatballs and onions. Cook for 5-8 minutes, shaking the pan frequently and turning the meatballs, until browned and the onions have softened.
Reserve plenty of small oregano leaves for scattering, then chop the remainder, discarding the stalks. Add the chopped oregano, tomatoes, tomato purée and 200ml water to the frying pan and crumble in the ½ stock cube. Season with freshly ground black pepper (no salt), and cook gently for 5 minutes, until the meatballs are cooked through, the juices run clear, no pink meat remains and the sauce thickens a little.
As the meatballs simmer, crumble the whole stock cube into a saucepan, then add 250ml water and the milk. Bring just to the boil. Slowly sprinkle in the polenta, stirring well until the mixture starts to thicken. Continue to cook for 3-4 minutes, stirring until thick and creamy. Spoon the polenta onto plates, top with the meatballs and tomato sauce and scatter with the reserved oregano leaves.

Cook’s tip

Polenta makes a quick and easy alternative to mashed potato and goes particularly well with tomato sauces. On other occasions, try stirring in finely grated parmesan or mature Cheddar, or chopped herbs, pepper and olive oil to give it plenty of flavour.