Mike Van de Elzen: Tasty pork meatballs with tomato and soft polenta

Tasty pork meatballs with tomato and soft polenta  Cook time: 40 minutes  Prep time: 30 minutes  Serves: 6  1 small onion, finely diced   500g pork mince   1 ½ cups grated pumpkin   2 cloves garlic   ½ tsp white pepper   1 tbsp Dijon mustard   4 tbsp breadcrumbs   2 tbsp oil   4 tbsp grated parmesan   Polenta   1 ltr vege stock   280g quick cook polenta   ½ cup finely grated parmesan   200g mascarpone   Salt & pepper   Tomato sauce  1 large onion, chopped   3 cloves garlic, diced   1 tbsp oil   ½ cup chopped herbs – parsley, rosemary and thyme   2 x 400g tins crushed tomatoes   Salt & pepper  Start with the tomato sauce by combining all the ingredients into a saucepan and bring to the boil, simmer for 10 minutes while you make the meatballs.  Preheat oven to 180*. Mix all the ingredients apart from the oil in a large bowl. Form into gold-sized balls. Heat the oil in an cast-pan and fry meatballs until lightly browned.   Pour over the hot tomato sauce to bake for 30 minutes.   It's now time to make the polenta.   Bring stock to the boil in a large saucepan. Sprinkle over the polenta while whisking. Once combined cook the polenta for over a medium heat for 5 minutes, stirring with a wooden spoon continuously. Remove from heat and stir through the grated parmesan and mascarpone. Check the seasoning.   Spoon dollops immediately into a bowl and then top with the meatballs, tomato and maybe a bit of leftover grated parmesan.  LISTEN ABOVESee omnystudio.com/listener for privacy information.