Mike van de Elzen: Meatballs in tomato sauce with polenta

Meatballs in tomato with polenta (serves 4) Prep time: 15 mins Cooking time: 30 mins 1 small onion, finely diced 500g pork mince 1 ½ cups grated pumpkin 2 cloves garlic ½ tsp white pepper 1 tbsp Dijion mustard 4 tbsp breadcrumbs 2 tbsp olive oil 4 tbsp finely grated parmesan  Preheat oven to 180*. Mix the first 8 ingredients in a large bowl until well combined. Form into balls. Heat oil in an oven-proof frying pan and fry meatballs until lightly browned. Pour the hot tomato sauce over meatballs. Bake in oven for 30 minutes. Polenta  Prep/cooking time: 10 mins 1 ltr water 280g quick cook polenta ½ cup finely grated parmesan 200g mascarpone salt  pepper Bring water to the boil in a large saucepan. Sprinkle in polenta while whisking. Cook for 6-8 minutes or until thick, stirring continuously. Remove from heat and stir through parmesan, mascarpone. Season and serve immediately.  Tomato sauce (makes 3 cups) Prep time: 5 mins Cooking time: 15 mins 1 large onion, chopped 3 cloves garlic, diced 1 tbsp olive oil ½ cup chopped herbs – parsley, rosemary and thyme 2 x 400g tins crushed tomatoes salt pepper Heat olive oil in a large, heavy-based saucepan. Sauté onion and garlic until soft but not coloured. Add herbs and cook for a further 1-2 minutes. Deglaze saucepan with tomatoes and simmer until reduced by half. Season to taste. To serve: spoon meatballs and sauce over polenta. Garnish with grated parmesan and basil.See omnystudio.com/listener for privacy information.