Meatballs with Stilton Polenta
Meatballs with Stilton Polenta



  • 2 tbsp olive oil
  • 2 chopped onion
  • 4 crushed garlic cloves
  • 10g chopped sage leaves
  • 400g tin of chopped tomatoes
  • 500g quality steak mince
  • 1 tsp dried oregano
  • 1 egg, beaten
  • Chopped parsley
  • For the Polenta
  • 150g quick-cook polenta
  • 500ml hot veg stock
  • 150g stilton
  • Heat 1 tbsp of oil in a deep frying pan and fry the onion for 10 mins. Add half the garlic, fry for a minute more, then mix in the tomatoes, sage and 200ml boiled water. Simmer, and allow to gently reduce.
  • Make the meatballs by mixing the mince, remaining onion and garlic and oregano. Season well, add the egg, and mix until well combined. Roll into 16 balls, then fry until browned all over in the remaining oil. Add the balls to the sauce and gently cook for 10 mins.
  • Bring the stock to the boil in a large saucepan and whisk in the polenta. Cook for 5 mins until smooth, stirring all the time. Stir in the stilton and mix until fully melted and smooth. Spoon the polenta into bowls and top with the meatballs and sauce, and a sprinkling of parsley to serve.
30 mins
4 serving

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