Spicy Pork Meatballs, Creamed Polenta and Salsa Verde

Method

Step 1

Preheat the oven to ​​200°C, ​​180°C Fan, Gas Mark 6 .

Step 2

Start by making the meatballs; in a bowl add the breadcrumbs and milk, then in goes the mince, ground cumin, ground coriander, smoked paprika, shallot, ½ of the parsley, ½ of the coriander and egg to bind. Give it a good mix, making sure everything is distributed and the mince is broken down. Season with salt and pepper.  

Step 3

With wet hands shape the mixture into 12 golf ball-sized meatballs using around 2 tablespoons of the mix per meatball.  

Step 4

Transfer to a shallow foil-lined baking tray and bake meatballs for 15 minutes (they won’t be fully cooked through as they will finish cooking in the sauce).  

Step 5

Now for the sauce, add half the oil, ¾ of the garlic and chili to a large saucepan and  fry for a few minutes. Add in the chipotle paste, chopped tomatoes, ½ can of water, oregano and 1 teaspoon honey.  Bring to the boil, reduce the heat and simmer for 15-20 minutes. Season to taste. 

Step 6

Transfer the meatballs and any resting meat juices into the pan with the  sauce, make sure the meatballs are covered in the sauce, cover and continue to cook over a low heat for a further 15 minutes.  

Step 7

Meanwhile prepare the polenta by boiling 1L of water in a large saucepan, add in the polenta and whisk vigorously to ensure no lumps, reduce the heat and simmer for 10 minutes. Finish by whisking in the butter and grated Parmesan until creamy. Season to taste.

Step 8

Make a quick salsa verde in a bowl by combining the remaining coriander, parsley, garlic, jalapeños, honey and the zest and juice of the lemon or lime. Finish with the remaining olive oil to loosen. Season to taste. If preferred, blitz in a food processor or blender for a smoother texture.  

Step 9

Serve the creamy polenta, topped with the spiced meatballs and zesty salsa verde.