gluten free

My Lulu La Delizia Nonna Meatballs

You know you’re in your 30’s when at 3am you have decided that you need to move to a suburb with underground powerlines so trees can grow and your street can be pretty. Globally, did anyone ever consider power lines pre 30? I think not. Combining this with the fact that our neighbourhood ranger knows my name because I have somehow become the street parking police, I really do wonder what has happened to me and my youthful spirit. These days I’m about patiently waiting at stop signs because it’s safer, Googling what should be the next bookclub book and discussing – in detail – what might be in the meatballs we ate at date night last week so I can recreate. When this is the result, it ain’t all so bad I guess. 31 and 31% OK with it.

My Lulu La Delizia Nonna Meatballs

Serves 2-3

My Lulu La Delizia Nonna Meatballs Recipe

Ingredients

Meatballs…

  • 500g pork mince – see note below
  • 2 eggs
  • 1/4 cup breadcrumbs
  • 1/2 cup finely grated parmesan
  • tsp salt & pepper

Sauce…

  • Olive oil
  • 1 onion
  • 4 cloves of garlic
  • 1 carrot
  • 1 celery stalk
  • 1/4 zucchini
  • 2tbs tomato paste
  • 1 cup white wine
  • 2 cups chicken stock
  • 1 cup water

1 cup of polenta to serve

Method

Start by chopping the onion, garlic, carrot, celery and zucchini as finely as possible. The smaller you get these veg cut, the better the end result so enjoy the process!

Heat a big glug of olive oil in a large non stick pot and add your veggies. Over the lowest heat you have, saute gently for 15-20 minutes. Trust me on this – take your time. If you think the veg needs more oil along the way just drizzle a little more in. Once the veg have reduced to half the size and are translucent and soft, add the tomato paste.Turn up the heat a bit and stir around for a few minutes so the flavours can release then pour in the white wine. Once the wine is boiling add the stock and cup of water. Bring to the boil once again then reduce to a lovely low simmer for 20-30 minutes.

While that’s gently bubbling away get a big bowl on your bench and using your hands, squidge the mixture together then roll into little golf balls and leave aside until your sauce is ready.

Your sauce is ready when it’s halved in height and has thickened slightly. Have a taste – you shouldn’t need salt or pepper at this stage. If super flavoursome and delicious gently plop the meatballs into the pot. Don’t stir the meatballs with a spoon as you don’t want them to break apart. Rather every now and then coat the balls with the sauce by moving the pot itself to stir it about. Leave over a really low heat for 20-30 minutes and during this time, cook your polenta as per the packet instructions then once that’s cooked your meatballs will be perfection.

Sprinkle with parmesan. Ma lord it’s worth it.

Kitchen notes...

You can also use the 70% pork 30% beef mince blends from your supermarket. I’ve tried both and both work just as well.