Momițe with Creamy Polenta

Ingredients

• For the meatballs: For the meatballs:
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying
• For the tomato sauce: For the tomato sauce:
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• For the creamy polenta: For the creamy polenta:
• 1 cup (200g) polenta 1 cup (200g) polenta
• 4 cups (950ml) milk 4 cups (950ml) milk
• 2 tablespoons butter 2 tablespoons butter
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat (total, saturated): 40g, 15g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 45g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground pork, chopped onion, minced garlic, paprika, dried thyme, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic for the tomato sauce. Sauté until the onion becomes translucent.
5. 5.
   Add the canned crushed tomatoes, paprika, dried thyme, salt, and pepper to the skillet. Stir well to combine.
6. 6.
   Return the meatballs to the skillet and simmer in the tomato sauce for about 20 minutes, or until the meatballs are cooked through and tender.
7. 7.
   Meanwhile, prepare the creamy polenta. In a large saucepan, bring the milk to a simmer. Gradually whisk in the polenta, stirring constantly to prevent lumps from forming.
8. 8.
   Reduce the heat to low and continue cooking the polenta, stirring frequently, for about 15-20 minutes, or until it thickens and becomes creamy.
9. 9.
   Stir in the butter and season with salt to taste.
10. 10.
    Serve the meatballs over a bed of creamy polenta, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Ground beef and pork — Make sure to use lean ground meat for a healthier option. If desired, you can also mix in some ground lamb for added flavor.
• Polenta — Use fine or medium-grind polenta for a smoother texture. Stir continuously while cooking to prevent lumps from forming.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the meatball mixture.
• If you prefer a thicker tomato sauce, you can add a tablespoon of tomato paste.
• Serve the Momițe with a side of pickled vegetables for a tangy contrast.
• Leftover meatballs can be enjoyed in sandwiches or as a topping for pasta.
• To make the dish more colorful, garnish with fresh parsley or basil before serving.

Serving advice

Serve the Momițe with Creamy Polenta as a main course, accompanied by a fresh green salad. The creamy polenta provides a satisfying base for the flavorful meatballs, creating a complete and hearty meal.

Presentation advice

Arrange the meatballs on top of the creamy polenta, allowing the vibrant tomato sauce to drizzle over the sides. Garnish with fresh herbs for a pop of color. Serve in individual bowls or on a large platter for a family-style presentation.