Beef meatballs in tomato sauce with soft polenta

Ingredients

For 2 servings

• Lean ground beef260 g
• Eggs1
• Parmigiano Reggiano20 g
• Rolled oats20 g
• Tomato passata300 g
• Extra virgin olive oil1 tablespoon
• Basil5 g
• Polenta (cornmeal)80 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs

Method

1. Finely grind the oats. In a bowl combine the lean minced beef, the egg, the grated Parmigiano Reggiano, the oats, salt and pepper and knead with your hands until even.
2. With wet hands shape walnut-sized meatballs.
3. Heat the oil in a wide pan over medium heat and brown the meatballs for 4–5 minutes, turning them, until golden on all sides.
4. Pour in the tomato passata and a glass of water, salt, cover and cook over low heat for 20 minutes, turning the meatballs halfway, until the sauce is thick and the meatballs are cooked through.
5. Meanwhile bring salted water to the boil in a small pan, about four times the volume of the polenta, pour in the polenta in a stream while whisking and cook over low heat for the time on the packet, until soft.
6. Turn off the meatballs, add the torn basil and serve them with the sauce over the polenta.