Pork Prosciutto Meatballs With Polenta Recipe
Recipe By Seasons And Suppers
These big pork meatballs are wrapped in prosciutto, browned and simmered in tomato sauce, then served on top of polenta.
4.4
25 Rating -
Rate
Non Vegdiet
1hr 1minstotal
15minsPrep
46minsCook
1hr 1m.total
15m.Prep
46m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Pork Prosciutto Meatballs With Polenta Recipe
- 7 ounce Canned tomatoes
- 1/4 Small onion, roughly chopped
- 1/2 Garlic cloves, peeled
- 1/4-1/2 tablespoon Mixed fresh herbs, finely chopped, such as thyme, oregano and basil, plus extra to serve
- 0.13 cup Red wine
- 1/2 tablespoon Extra virgin olive oil
- None Salt and freshly ground pepper
- 0.44 cup Milk
- 1/2 cup Water
- 1/4 cup Long cooking, dried polenta, not instant or tubed
- 0.13 cup Parmesan, freshly grated plus extra to serve
- 3/4 tablespoon Butter, diced
- 1/4 pound Ground pork
- 1/4 cup Parmesan, grated
- 0.13 cup Fresh breadcrumbs, or about 1/3 cup dried
- 0.13 Small onion, finely diced
- 1/4 Garlic clove, finely grated
- 1/4 Large egg
- 0.38 tablespoon Mixed fresh herbs, such as thyme, basil and oregano
- As required Salt and freshly ground pepper
- 1 Prosciutto slices
- 1/4 tablespoon Olive oil, for cooking/browning meatballs
Nutrition
value
value
761
calories per serving
33 g Fat53 g Protein58 g Carbs9 g FiberOther
Current Totals
- Fat33g
- Protein53g
- Carbs58g
- Fiber9g
MacroNutrients
- Carbs58g
- Protein53g
- Fiber9g
Fats
- Fat33g
Vitamins & Minerals
- Calcium723mg
- Iron10mg
- Vitamin A2247mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B9125mcg
- Vitamin B12< 1mcg
- Vitamin C75mg
- Vitamin E3mg
- Copper1mcg
- Magnesium155mg
- Manganese2mg
- Phosphorus769mg
- Selenium77mcg
- Zinc6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Seasons And Suppers