Ricotta and Grated Zucchini with Meatballs

How to Prepare

1. Preheat the oven to 180°C (356°F). 2. Combine 500g/17.64oz extra lean beef mince, 500g/17.64oz extra lean pork mince, 1 grated zucchini, 150g/5.29oz finely diced mushrooms, 1 finely chopped onion, 1 crushed garlic clove, 1/3 cup finely chopped flat-leaf parsley leaves, 2 tbsp rinsed and chopped salted capers, 115g/4.06oz ricotta cheese, 2 large eggs, and 1/2 tsp ground black pepper in a large bowl. 3. Roll mixture into golf ball-sized meatballs. 4. Heat 1 tbsp extra virgin olive oil in an ovenproof frying pan over medium heat, fry meatballs in batches until browned all over. 5. Return all meatballs to pan, pour in 700ml/23.67fl oz tomato passata, half-fill passata jar with water, shake, and add to pan. 6. Cover pan, transfer to oven, bake for 30-35 minutes until sauce is rich in color. 7. After 15 minutes, cook polenta: Combine 1 liter water and 1 tsp salt in a saucepan, bring to boil. 8. Slowly pour in 190g/6.7oz polenta, whisking to avoid lumps. 9. Simmer polenta, stirring often, for 15 minutes. 10. Stir in 40g/1.41oz grated parmesan cheese and 1 tbsp extra virgin olive oil. 11. Serve polenta immediately, topped with meatballs and basil leaves.

Good to Know

This recipe makes enough meatballs for two meals for a family of four. You can serve half now and freeze the rest for another meal.