AT A GLANCE
We love meatballs, big and small. Here, we've opted for a single large meatball per serve - it's much less fuss than rolling smaller ones.
|01||Blend tomato, onion, garlic and herbs in a blender until smooth. Tip mixture into a large saucepan, add wine and oil, season to taste and bring to the boil, then simmer while you make the meatballs.|
|02||For meatballs, mix all the ingredients except prosciutto and oil in a bowl and season to taste. Divide into quarters, roll each into a ball, then wrap each ball with a slice of prosciutto. Heat oil in a frying pan over medium-high heat, add meatballs and brown well all over (1-2 minutes).|
|03||Transfer meatballs to sauce, half-cover saucepan with a lid and simmer until just cooked through (12-15 minutes).|
|04||When meatballs are almost cooked, bring milk and 450ml water to the boil in a large saucepan, rain in polenta, whisking continuously, then reduce heat to low-medium and whisk until smooth and no longer grainy (4-5 minutes). Remove from heat, add parmesan and butter, season generously and whisk to combine. Serve polenta topped with meatballs and sauce, mozzarella and extra parmesan and herbs.|