Every month, we will bring you a delicious and interesting recipe from one of our fantastic campus chefs. We have asked them to give us a recipe that has a personal story or sentimental value, and boy did they deliver! First off, Chef Jaco himself has shared his famous meatball recipe. It’s delicious and one of a kind. Enjoy!

MOZZARELLA STUFFED MEATBALLS ON CREAMY POLENTA
Serves 4 – 6

INGREDIENTS

Meatballs

1 lb Extra Lean Ground Beef

1 lb Ground Pork

1 Whole Egg

½ oz. Chopped Basil

½ oz Chopped Oregano

1 oz Chopped Parsley

8 oz. Mozzarella Cheese (8 x 1 oz. cube)

4 oz. Fresh White Bread Crumbs

Salt To Taste

Pepper To Taste

Sauce

2 oz. Extra Virgin Olive Oil

6 oz. Diced Onions

4 cloves Garlic, chopped

20 oz. Can Diced Tomatoes

½ oz. Chopped Basil

½ oz. Chopped Oregano

1 oz. Chopped Parsley

Salt To Taste

Pepper To Taste

Creamy Polenta

1 litre Chicken Stock

12 oz Cornmeal

4 oz. 35% Cream

3 oz. Butter

4 oz. Grated Parmesan Cheese

Salt To Taste

Pepper To Taste

METHOD

Meatballs

In a bowl mix together the ground beef, ground pork, whole egg, chopped basil, oregano, parsley, salt and pepper to taste.

Form into 4 oz. meatballs and in the center of each push in a 1 oz. mozzarella cube.

Place on a tray and let sit in the refrigerator for 15-20 minutes to get firm.

Once the meatballs are firm, remove from the fridge and roll in the white bread crumbs (Mie De Pain).

Over a medium heat, heat some olive oil in a pan. Turning often, sear the meatballs until golden brown. Remove from pan and set aside.

Sauce

In the same pan over a medium heat, heat the olive oil, then add diced onions and chopped garlic. Sautée until the onions are clear.

Add diced tomatoes to pan and bring to a simmer.

Add meatballs to sauce and cook until they reach internal temperature of 165F.

When meatballs are cooked add the chopped herbs, salt and pepper to taste.

Creamy Polenta

In a medium saucepan bring the chicken stock to a boil.

Add the cornmeal and whisk until combined, then reduce heat to low. Add the cream, butter, grated

parmesan cheese, salt and pepper. Stir until combined.

Set aside until serving time.

TO SERVE

Serve meatballs and sauce over the creamy polenta.

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