Waitrose and Partners
Beef meatballs with tomato, oregano & polenta

Beef meatballs with tomato, oregano & 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
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  • 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.


  • 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
  • vegetable stock cubes
  • 568ml bottle Essential Free Range British Whole or Semi Skimmed Milk
  • 180g quick-cook polenta


  1. 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.

  2. 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.

  3. 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.


Typical values per serving when made using specific products in recipe


2,227kJ/ 531kcals



Saturated Fat












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