Instructions
Follow the steps and taste along the way.
Shape the meatballs
Mix the ground pork with the egg, breadcrumbs, 3 g of salt, and half of the black pepper. Shape into 16 evenly sized meatballs and set them on a plate.
Sear the meatballs
Heat 15 ml of olive oil in a large skillet over medium-high heat. Sear the meatballs in a single layer on all sides, for about 6–8 minutes in total, until browned on the outside. They do not need to be cooked through yet. Transfer them to a plate.
Make the paprika sauce
Finely chop the onion, bell pepper, and garlic. Add the remaining oil to the same skillet and cook the onion and bell pepper over medium heat for 5 minutes, until softened. Stir in the garlic and paprika and heat for 30 seconds. Add the crushed tomatoes, 150 ml of water, vinegar, the remaining 3 g of salt, and the rest of the pepper. Stir and bring to a gentle simmer.
Finish cooking the meatballs in the sauce
Return the seared meatballs to the skillet and gently stir them into the sauce. Cover and cook over low heat for 15–18 minutes. Turn the meatballs halfway through cooking. At the end, check one meatball: it should be fully cooked through in the center.
Make the polenta
While the meatballs finish cooking, bring 500 ml of water and 300 ml of milk to a boil in a saucepan. Slowly whisk in the cornmeal, then reduce the heat. Cook for 8–10 minutes, stirring frequently, until the polenta is thick and tender. Remove from the heat and stir in the butter, Parmesan, and the remaining pinch of black pepper.
Finish and serve
Finely chop the parsley. Divide the polenta among four plates, top with the meatballs and sauce, and sprinkle with parsley. Serve immediately while the polenta is creamy.
