Thermomix Italian Meatballs with Polenta

by Tenina Holder
posted 28 Jan, 2020 (last updated 25 May, 2020)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

Learn how to master the famous Italian meatball recipe with the aid and ease of a Thermomix. Meatballs are packed full of flavor, and all of the time spent preparing them pays dividends - they can be subbed into any meal or frozen for future use. It's well worth it to make them in bulk and have them at hand for "I forgot to make dinner" dinners. Even without sauce, they're a perfect (and portable) snack that appeals to young and old alike.



  • Fresh chili icon
    Fresh chili
    1 (0.71oz/20g)
  • Flat-leaf parsley icon
    Flat-leaf parsley
    about ¼ cup (2.12oz/60g)
  • Red onion icon
    Red onion
    about ½ unit (2.38oz/68g)
  • Garlic clove icon
    Garlic clove
  • Ground beef icon
    Ground beef
    17.64oz/500g (about 2¼ cups)
  • Ground pork icon
    Ground pork
    17.64oz/500g (about 2⅛ cups)
  • Polenta icon
    2.12oz/60g (about 5¾ tbsp)
  • Milk icon
    1.01fl oz/30g (2 tbsp)
  • Egg icon
    1 (1.76oz/50g)
  • Sea salt icon
    Sea salt
    1 tsp (0.23oz/6g)
  • Italian herbs icon
    Italian herbs
    2 tsp (0.13oz/4g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed


  1. Pre-heat oven - 200°C
  2. Line a clean baking sheet with parchment paper
  3. Add fresh chili, flat-leaf parsley, red onion and garlic clove to the TM5 bowl
  4. Fit TM5 bowl to TM5
  5. Chop - approx 2 sec, speed 6
  6. Scrape down sides of TM5 bowl
  7. Add ground beef, ground pork, polenta, milk, egg, sea salt and italian herbs to the TM5 bowl
  8. Mix - approx 20 sec, reverse speed 8
  9. Form into balls
  10. Pre-heat a clean frying pan - medium heat
  11. Add extra virgin olive oil to the frying pan
  12. Transfer meatballs to frying pan
  13. Fry in frying pan until golden brown
  14. Transfer content of frying pan to baking sheet
  15. Bake until cooked through - 5 min, 200°C
  16. Serve

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