Ingredients

Method

• 500 g Woolworths free-range chicken mince
• 1½ t fennel seeds
• sea salt and freshly ground black pepper, to taste 
• 40 g Parmigiano Reggiano, finely grated, plus extra for sprinkling 
• 1 t dried mixed herbs
• 1 t smoked paprika
• 2 T extra virgin olive oil
• 375 ml jar Woolworths sundried tomato-and-pecorino pasta sauce
• 100 g mozzarella, grated  
• fresh basil, to garnish 
For the polenta: 
• 4 cups chicken stock
• 160 g polenta
• 2 T butter
• 40 g Parmigiano Reggiano, grated  

Method

Ingredients

1. Preheat the oven to 200°C. To make the meatballs, mix the chicken mince, fennel seeds, salt, pepper, Parmesan, herbs and paprika.

2. Heat the olive oil in a nonstick pan over a medium heat. Using two spoons, drop heaped spoonfuls of the chicken mixture into the pan. Fry in batches until golden.

3. Transfer to a baking dish, pour over the pasta sauce, top with the mozzarella and sprinkle over extra Parmesan.

4. Bake for 15–20 minutes, or until golden and bubbling.

5. Meanwhile, make the polenta. Bring the chicken stock to a simmer in a saucepan. Whisk in the polenta and cook over a low heat for 5–10 minutes (or according to package instructions), stirring until thick and creamy. Stir in the butter and Parmesan.

6. To serve, spoon the polenta onto plates, top with the meatballs and sauce, and garnish with basil and more grated Parmesan.

Cook’s note: Short on time? The meatballs can be made in advance and frozen raw. Cook from frozen and extend the pan-frying time slightly.

Photography and videography: Sadiqah Assur-Ismail
Production: Marcelle van Rooyen
Food assistant: Bianca Jones

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Masterfully made in Italy with the same passion, expertise and dedication as it was in the 12th century, Parmigiano Reggiano remains true to its heritage and flavour. Artisan cheesemakers use traditional methods of production, distinctive to the area of origin, to create the only authentic Parmesan cheese.

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