Pork and Veal Meatballs on Polenta with Gremolata

Pork and Veal Meatballs on Polenta with Gremolata
(Recipe adapted from Weight Watchers Australia)

Serves: 4
SmartPoints per serve: 10
SmartPoints per serve (using regular mince): 13

1 tablespoon olive oil
1 medium brown onion, finely choppped
1 celery stick, finely chopped
1 medium carrot, finely chopped
2 cloves fresh garlic, finely chopped
2 tablespoons tomato paste
400 gram canned diced tomatoes
1/2 cup water
250 grams lean pork mince
250 grams mince veal or beef, raw
3/4 cups grated parmesan cheese
freshly ground black pepper
1/3 cups fresh flat-leaf parsley, finely chopped
125 grams Instant yellow polenta
1 tablespoons fresh lemon rind, finely chopped
1/8 teaspoons garlic powder

Heat oil in a large saucepan over medium heat. Cook onion, celery, carrot and garlic, stirring, for 5 minutes or until softened. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes and water and bring to the boil. Reduce heat and simmer, covered, for 15 minutes.

Meanwhile, combine mince, 2 tablespoons cheese, half the parsley, salt and pepper in a medium bowl. Roll heaped tablespoons of mixture into 12 balls.

Add meatballs to tomato mixture and cook for 15 minutes or until meatballs are cooked through and sauce thickens.

Meanwhile, bring 1 litre of water to the boil over high heat. Add polenta in a steady stream and cook, stirring, for 5 minutes or until soft and creamy. Stir in remaining cheese.

Combine lemon rind, remaining parsley and garlic powder in a bowl. Serve polenta topped with meatballs, sauce and gremolata.