Ricotta and Grated Zucchini with Meatballs

Ingredients

• 500g / 17.64oz Extra lean beef mince
• 500g / 17.64oz Extra lean pork mince
• 1 grated Zucchini
• 150g / 5.29oz finely diced Mushrooms
• 1 finely chopped Onion
• 1 crushed Garlic clove
• 1/3 cup finely chopped Flat-leaf parsley leaves
• 2 tbsp rinsed and chopped Salted capers
• 115g / 4.06oz Ricotta cheese
• 2 large Eggs
• 1/2 tsp Ground black pepper
• 1 tbsp Extra virgin olive oil
• 700ml / 23.67fl oz Tomato passata
• Basil leaves
• 1 tsp Salt
• 190g / 6.7oz Polenta
• 40g / 1.41oz Grated parmesan cheese
• 1 tbsp Extra virgin olive oil

Preparation

1. Preheat the oven to 180°C (356°F).
2. Combine 500g/17.64oz extra lean beef mince, 500g/17.64oz extra lean pork mince, 1 grated zucchini, 150g/5.29oz finely diced mushrooms, 1 finely chopped onion, 1 crushed garlic clove, 1/3 cup finely chopped flat-leaf parsley leaves, 2 tbsp rinsed and chopped salted capers, 115g/4.06oz ricotta cheese, 2 large eggs, and 1/2 tsp ground black pepper in a large bowl.
3. Roll mixture into golf ball-sized meatballs.
4. Heat 1 tbsp extra virgin olive oil in an ovenproof frying pan over medium heat, fry meatballs in batches until browned all over.
5. Return all meatballs to pan, pour in 700ml/23.67fl oz tomato passata, half-fill passata jar with water, shake, and add to pan.
6. Cover pan, transfer to oven, bake for 30-35 minutes until sauce is rich in color.
7. After 15 minutes, cook polenta: Combine 1 liter water and 1 tsp salt in a saucepan, bring to boil.
8. Slowly pour in 190g/6.7oz polenta, whisking to avoid lumps.
9. Simmer polenta, stirring often, for 15 minutes.
10. Stir in 40g/1.41oz grated parmesan cheese and 1 tbsp extra virgin olive oil.
11. Serve polenta immediately, topped with meatballs and basil leaves.