Pork Prosciutto Meatballs With Polenta Recipe

Ingredients For Pork Prosciutto Meatballs With Polenta Recipe

• 28 ounce Canned tomatoes
• 1 Small onion, roughly chopped
• 2 Garlic cloves, peeled
• 1 tablespoon Mixed fresh herbs, finely chopped, such as thyme, oregano and basil, plus extra to serve
• 0.5 cup Red wine
• 2 tablespoon Extra virgin olive oil
• NaN Salt and freshly ground pepper
• 1.75 cup Milk
• 2 cup Water
• 1 cup Long cooking, dried polenta, not instant or tubed
• 0.5 cup Parmesan, freshly grated plus extra to serve
• 3 tablespoon Butter, diced
• 1 pound Ground pork
• 1 cup Parmesan, grated
• 0.5 cup Fresh breadcrumbs, or about 1/3 cup dried
• 0.5 Small onion, finely diced
• 1 Garlic clove, finely grated
• 1 Large egg
• 1.5 tablespoon Mixed fresh herbs, such as thyme, basil and oregano
• Salt and freshly ground pepper
• 4 Prosciutto slices
• 1 tablespoon Olive oil, for cooking/browning meatballs