Meatballs with creamy polenta, baked tomatoes and gremolata

SERVES 10 TIME 40 MIN

I N G R E D I E N T S :
600 g HUVUDROLL meatballs
200 g small tomatoes

POLENTA
1000 ml water
1 tbsp salt
300 g polenta
100 g hard cheese, grated
Salt and pepper to taste

GREMOLATA
50 g parsley, finely chopped
50 g wild garlic (ramson) or basil, finely chopped
100 ml olive oil
1-2 tsp salt
Zest from ½ lemon
Black pepper to taste

SERVE
Edible flowers for decoration

S T E P B Y S T E P :
1. Preheat the oven to 200 °C. Bake the tomatoes in the oven for approximately 20 minutes until they are soft but still a little firm.

2. Prepare the meatballs according to instructions on the packaging.

3. Polenta: Bring the water to a boil and add salt and polenta. Let it cook until it’s done, approximately 30 min according to type (check the cooking instructions). Remove from heat and stir in the cheese. Season with salt and pepper.

4. Gremolata: Mix all ingredients and season to taste.

5. Serve meatballs, tomatoes and gremolata on top of the polenta and garnish with more cheese and black pepper. Decorate with edible flowers.