Alberto's meatballs on polenta

Ingredients for 5 servings:

• 800 g minced meat, half and half
• 150 g black olives, pitted
• 3 eggs
• 1 bunch of parsley
• some lemon(s), grated peel
• 360 g corn semolina
• 600 ml water
• 1 liter of milk
• 200 g cream
• 50 g Parmesan, grated
• 4 onions
• 3 garlic cloves
• 150 g peas, frozen
• 200 ml broth
• 300 ml red wine
• 2 tbsp tomato paste
• 1 tsp sugar
• 3 bay leaves, fresh
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Mix the minced meat with the egg yolk (reserve the egg white) and lemon zest well. Fry the egg white until crispy, then let it cool. Finely chop the olives, parsley and egg white and add them to the pan. Season well with salt, pepper and plenty of nutmeg, then mix everything well again. Using the palms of your hands, make small/medium dumplings, press them down slightly and fry them in a little fat. Let it cool. Finely chop the onion and garlic and fry until translucent. Add the tomato paste and fry. Deglaze with the stock and reduce vigorously for a further 3 minutes. Add the wine, bay leaves, peas and sugar and cover and simmer for about 30 minutes. Season to taste, add the meatballs to the sauce and let simmer, partially covered, for another 15 minutes over very low heat. Season the water, milk and cream with salt, pepper and nutmeg and bring to a boil. Gradually add the polenta, stirring constantly. After 20 minutes, add the Parmesan cheese and stir until everything has become a smooth polenta cream. Season to taste and serve with the meatballs and sauce.