Pork Prosciutto Meatballs and Polenta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Substantial pork meatballs wrapped in prosciutto, browned and simmered in marinara sauce, then served over creamy polenta. A hearty Italian-inspired main that combines rich flavors and textures.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 28 oz canned tomatoes
- 1 small onion (roughly chopped)
- 2 garlic cloves (peeled)
- 1 - 2 Tablespoons mixed fresh herbs (finely chopped, such as thyme, oregano and basil, plus extra to serve)
- 1/2 cup red wine
- 2 Tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 3/4 cups milk
- 2 cups water
- 1 cup long-cooking, dried polenta (not instant or tubed)
- 1/2 cup Parmesan (freshly grated plus extra to serve)
- 3 Tablespoons butter (diced)
- 1 lb. ground pork
- 1 cup Parmesan (grated)
- 1/2 cup fresh breadcrumbs (or about 1/3 cup dried)
- 1/2 small onion (finely diced)
- 1 garlic clove (finely grated)
- 1 large egg
- 1 1/2 Tablespoons mixed fresh herbs (such as thyme, basil and oregano)
- 4 prosciutto slices
- 1 Tablespoons extra virgin olive oil (for cooking/browning meatballs)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1901mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1025mg
- Calcium
- 648mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1901MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.