🍽️ Meatballs with Polenta Squares and Pepper-Corn Sauce

Name: Meatballs with Polenta Squares and Pepper-Corn Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 stale roll; 0.125 l milk; 1 onion; 1 tbsp butter; 600 g mixed minced meat; 1 egg; salt; pepper (from the mill); 4 tbsp chopped parsley; 2 tbsp olive oil; 1 l vegetable broth; 1 tbsp butter; 2 sprigs oregano; 300 g polenta; salt; pepper (from the mill); nutmeg (freshly ground); 2 tbsp olive oil; 2 red bell peppers; 1 onion; 1 tbsp olive oil; 200 g corn (can); 200 g pureed tomatoes; salt; pepper (from the mill); 2 tbsp lime juice

810 kcal · 30 min · 4 servings

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Ingredients

1 stale roll
0.125 l milk
1 onion
1 tbsp butter
600 g mixed minced meat
1 egg
salt
pepper (from the mill)
4 tbsp chopped parsley
2 tbsp olive oil
1 l vegetable broth
1 tbsp butter
2 sprigs oregano
300 g polenta
salt
pepper (from the mill)
nutmeg (freshly ground)
2 tbsp olive oil
2 red bell peppers
1 onion
1 tbsp olive oil
200 g corn (can)
200 g pureed tomatoes
salt
pepper (from the mill)
2 tbsp lime juice

Instructions

1. Put the vegetable broth and butter into a pot and bring to a boil.
2. Rinse the oregano briefly under water and add it to the broth.
3. Stir in the polenta and remove the pot from the heat.
4. Let the polenta swell for about 20 minutes, stirring occasionally.
5. Remove the oregano leaves from the polenta.
6. Season the polenta mixture with salt, pepper, and nutmeg.
7. Spread the polenta onto a baking sheet lined with baking paper (approx. 30x40 cm).
8. Preheat the oven to 200°C top and bottom heat.
9. Wash the peppers and remove the white seeds and membranes.
10. Cut the peppers into strips.
11. Peel the onion and dice it finely.
12. Sauté the onion in oil until translucent.
13. Add the pepper strips briefly to the pan.
14. Add the drained corn and tomatoes.
15. Season the sauce with salt, pepper, and lime juice.
16. Let the sauce simmer gently for about 10 minutes.
17. Brush the polenta with oil.
18. Bake the polenta in the oven for 10 to 15 minutes until the surface is slightly crispy.
19. Soak the bread roll in the milk.
20. Peel the onion and chop it finely.
21. Heat the butter and sauté the onion in it until translucent.
22. Mix the minced meat with the squeezed-out bread roll, egg, salt, pepper, onions, and parsley.
23. Form small meatballs with damp hands.
24. Heat the oil in a non-stick pan.
25. Fry the meatballs for about 7 minutes on all sides.
26. Remove the polenta from the oven.
27. Cut the polenta into diamond shapes.
28. Plate the polenta with the vegetable sauce and meatballs.
29. Garnish the dish with lime slices and oregano as desired.

Nutrition per serving

kcal: 810
Protein: 39 g · Fett/Fat: 57 g · Carbs: 36 g