I love meatballs. A lot. Normally I make only a few very large meatballs, but this recipe called for many small meatballs (this was our ‘I’ meal).
At first I was a bit cautious at the amount of herbs in this, but it turned out that it was a very nice combination.
Also, we skipped the polenta bit altogether. We served it up on mashed potato and we thoroughly enjoyed it.
Finally, it’s really important to cover the meatballs while they’re in the oven. Otherwise they’ll dry out too much.
We have made this twice. The second time, we cut back on the tomato, since the tomato flavour was quite strong.