Thomasina Miers’ Recipe for Meatballs and Tomato Sauce with Double Corn Parmesan Polenta

theguardian.com

Jezza

3 tbsp olive oil

3 garlic cloves, peeled and finely sliced

2 x 400g tins plum tomatoes, drained and rinsed

1 tsp brown sugar

1 handful fresh basil leaves

subheading: For the meatballs:

4 tbsp olive oil

1 large onion, peeled and finely chopped

4 garlic cloves,peeled and grated

Salt and pepper

700g pork mince

150g ricotta

1 small handful fresh sage leaves, finely chopped

1 small handful fresh thyme leaves, finely chopped

70g fresh breadcrumbs, or panko

Zest of 1 lemon

1 egg, beaten

50g grated parmesan, plus extra for the table

Directions at theguardian.com

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