Thomasina Miers’ ricotta and sage meatballs with tomato and basil ragu and double corn parmesan polenta. Ricotta and sage meatballs with tomato and basil ragu, served with a cheesy sweetcorn polenta There is little as comforting – or as delicious – as a well-seasoned meatball cooked in a rich […]
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Ricotta and sage meatballs with tomato and basil ragu, served with a cheesy sweetcorn polenta
There is little as comforting – or as delicious – as a well-seasoned meatball cooked in a rich tomato sauce. I find myself making double or triple batches to stash in the freezer, ready to iron out dark moods or family flare-ups. Should you wish, you can get away with only a couple of meatballs a head when they’re served with plenty of buttery polenta and that silky tomato sauce – an easy way to enjoy meat without going crazy. Happy purse, happy planet.
Ricotta and sage meatballs with tomato and basil ragu
The ricotta and parmesan add a luxuriant touch, while the sage and thyme add wonderful, herby notes that are both earthy and floral.
Prep 15 min
Chill/rest 30 min
Cook 1 hr
Makes 15-16 large meatballs, or enough for a couple of outings
3 tbsp olive oil
3 garlic cloves, peeled and finely sliced
2 x 400g tins plum tomatoes, drained and rinsed
1 tsp brown sugar
1 handful fresh basil leaves
For the meatballs
4 tbsp olive oil
1 large onion, peeled and finely chopped
4 garlic cloves, peeled and grated
Salt and pepper
700g pork mince
150g ricotta
1 small handful fresh sage leaves, finely chopped
1 small handful fresh thyme leaves, finely chopped
70g fresh breadcrumbs, or panko
Zest of 1 lemon
1 egg, beaten
50g grated parmesan, plus extra for the table
First, make the meatballs. Put three tablespoons of the oil in a shallow frying pan on a medium heat, then add the onion, garlic and some salt and pepper, and sweat, stirring often, for 10 minutes, until softened. While that’s happening, put all the remaining meatball ingredients in a large bowl, season generously, then mix with your hands – a beautifully satisfying job. Add the softened onion, then shape into 15 to 16 roughly 70g balls; if need be, dip your hands in cold water to stop the mix sticking to them. Pop the meatballs on a plate, then chill for about half an hour, to firm up (the meatballs really benefit from this rest).
Meanwhile, make the sauce. Put the olive oil in a deep pan on a medium-low heat, then add the garlic and fry gently until it turns pale golden. Add the tomatoes, breaking them up with a wooden spoon or with your hands, then season and add the brown sugar. Leave to simmer gently for 10-15 minutes, then roughly shred the basil and add to the sauce towards the end of the cooking time.
To cook the meatballs, put the final tablespoon of oil in a large frying pan on a high heat, then brown the meatballs on all sides. Drop the browned meatballs into the hot tomato sauce, then simmer gently for 15-20 minutes, until the meat is just cooked through and the sauce is thick and silky. Serve with the sweetcorn polenta below.
Double corn parmesan polenta
I have met so many people who say they hate polenta, but I feel that is mostly because they underestimate the generosity needed when seasoning the stuff, be that with black pepper, nutmeg, butter or salt. Be bold, keep tasting and you will love what you have made. For more ideas on cooking with polenta, have a look at Conor Gadd’s recipes here.
Prep 10 min
Cook 40 min
Serves 6-8
1.2 litres vegetable stock, or water
Salt and black pepper
2 sweetcorn cobs, or 200g frozen sweetcorn kernels, defrosted
250g coarse polenta
70g butter
60g parmesan or grana padano, finely grated
¼ nutmeg, grated
1 small handful chopped parsley
Put the stock in a large saucepan, add a teaspoon of salt, then bring to a boil. Tear off the leaves and all the thin, wispy strands that cling to the corn cobs, then drop the cobs into the simmering stock and cook for four to five minutes, until tender. Lift out of the stock with tongs, then pour the polenta into the boiling stock and cook according to the packet instructions, whisking and stirring to break up any clumps. Meanwhile, shave the kernels off the cooked cobs.
Once the polenta is cooked, stir in the corn, butter, cheese and nutmeg, season with plenty of black pepper and taste – you may need more salt, butter, nutmeg or pepper. The key to delicious polenta is the seasoning, so don’t be shy: just keep adding more until it tastes great.
Serve the polenta piping hot, scattered with parsley and alongside the meatballs above, or cover with the wrapper from a pack of butter and keep somewhere warm – if need be, loosen it before serving by whisking in two to three tablespoons of boiling water.
