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This recipe was adapted from taste.com.au; I almost didn't make it the first time as I was out at an after school activity with my daughter, that took a good half-hour longer than originally planned. However, I decided (as I had the meat defrosted and all the ingredients ready) that I would make it anyway... and it was a hit! Not only was it on the table in just over 30 minutes, but it was devoured by everyone! A new family favourite!

This recipe is gluten-free, dairy-free and nut-free.

Yields4 Servings
Category, , , , DifficultyBeginnerPrep Time20 minsCook Time15 minsTotal Time35 mins

 500 g Pork Mince
  cup GF Breadcrumbs
 1 Egg - lightly beaten
 1 tsp Minced Garlic
 1.50 tsp Fennel Seeds
 Salt & Pepper to taste
 1 Onion
 ½ cup White Wine
  cup Chicken Stock
Polenta
 2 cups Chicken Stock
 1 cup Instant Polenta
Veggies
 Fresh in-season vegetables or salad ingredients

1

Combine mince, breadcrumbs, egg, garlic, and fennel seeds in a bowl. Season with salt and pepper, then using damp hands, roll the mixture into 12 meatballs (around 2 tablespoons each).

2

Slice up the onion, and place this in the frying pan with the wine and chicken stock, cook this until onion is translucent. Add the meatballs, pop the lid on and cook for 15 minutes, turning the meatballs a few times to ensure even cooking.

3

While this is cooking - chop your veggies or cut up your salad ingredients, to leave them to cook as you desire.

4

Once your side dish is ready, it's time to cook the polenta.

Combine stock and 3 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Stir in polenta. Reduce heat to medium-low. Cook, stirring constantly, for 10 minutes or until polenta is thick. Season with salt and pepper.

5

Stir in the polenta, reduce the heat to medium-low. Cook, stirring constantly, for 10 minutes or until polenta is thick. Season with salt and pepper.

6

Once everything has cooked, plate the polenta, and place the meatballs on top - adding the extra sauce over them. Pop your veggies or salad on the side and enjoy!

Ingredients

 500 g Pork Mince
  cup GF Breadcrumbs
 1 Egg - lightly beaten
 1 tsp Minced Garlic
 1.50 tsp Fennel Seeds
 Salt & Pepper to taste
 1 Onion
 ½ cup White Wine
  cup Chicken Stock
Polenta
 2 cups Chicken Stock
 1 cup Instant Polenta
Veggies
 Fresh in-season vegetables or salad ingredients

Directions

1

Combine mince, breadcrumbs, egg, garlic, and fennel seeds in a bowl. Season with salt and pepper, then using damp hands, roll the mixture into 12 meatballs (around 2 tablespoons each).

2

Slice up the onion, and place this in the frying pan with the wine and chicken stock, cook this until onion is translucent. Add the meatballs, pop the lid on and cook for 15 minutes, turning the meatballs a few times to ensure even cooking.

3

While this is cooking - chop your veggies or cut up your salad ingredients, to leave them to cook as you desire.

4

Once your side dish is ready, it's time to cook the polenta.

Combine stock and 3 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Stir in polenta. Reduce heat to medium-low. Cook, stirring constantly, for 10 minutes or until polenta is thick. Season with salt and pepper.

5

Stir in the polenta, reduce the heat to medium-low. Cook, stirring constantly, for 10 minutes or until polenta is thick. Season with salt and pepper.

6

Once everything has cooked, plate the polenta, and place the meatballs on top - adding the extra sauce over them. Pop your veggies or salad on the side and enjoy!

Pork and Fennel Meatballs on Polenta [GF DF NF]