Instructions
Follow the steps and taste along the way.
Cook the polenta
Bring 800 ml of water and 2 g of salt to a boil in a saucepan. Slowly pour in the cornmeal, whisking constantly. Reduce the heat to low and cook for 25–30 minutes, stirring occasionally so it doesn’t stick. The finished polenta should be soft and thick.
Prepare the meatballs
In a bowl, mix the pork, breadcrumbs, egg, parsley, one crushed garlic clove, 2 g of salt, and black pepper. Divide the mixture into 16 equal portions and shape them into meatballs about 4 cm wide.
Brown the meatballs
Heat 15 ml of olive oil in a large frying pan over medium-high heat. Brown the meatballs on all sides for 6–8 minutes, until evenly browned; they don’t need to be fully cooked through yet. Transfer them to a plate.
Finish the sauce and meatballs
Add the remaining 10 ml of oil and the onion to the same pan. Cook for 4 minutes until softened, then add the second crushed garlic clove and the smoked paprika; stir for 30 seconds. Stir in the tomatoes, torn roasted pepper, 100 ml of water, and 1 g of salt. Cook for 8 minutes, return the meatballs along with any juices from the plate, and simmer gently, covered, for another 10–12 minutes. The thickest meatball should reach at least 71 °C (160 °F) in the center.
Season and serve
Stir the wine vinegar into the sauce to bring out its flavor and balance the sweetness of the pepper. Stir the polenta; if it has thickened too much, mix in 2–3 tablespoons of hot water. Divide it among four plates and top with the meatballs and sauce.
