Directions

1. Cut the fennel into quarters and drizzle with olive oil, season with salt and pepper. Place into a fan oven heated to 180 degrees and roast for 20-30 minutes, turning occasionally. Leave to cool.
2. Cut the root off the fennel and add to a food processor with the walnuts and pulse. Add the pork, breadcrumbs, parsley and Parmesan, season with a generous pinch of salt and pepper. Pulse again until well combined, stopping occasionally to scrape down the sides. Add the egg and mix again. Remove from the food processor and place into a bowl. Make sure everything is mixed throughly.
3. Coat a baking sheet well with oil and roll the mixture into little bite size balls. I managed to get 40. Space them out on the tray and bake in a fan oven at 180 degrees for 20-25 minutes until brown. Turn the tray occasionally so they cook evenly.
4. When the meatballs are in the oven, make your sauce by combining all the ingredients in a pan over a medium heat. Leave to simmer until thickened and reduced. This will take about 20 minutes. Stir occasionally so the sauce does not burn. Once ready, blend.
5. As the polenta only takes a minute to cook. Make sure your sauce and meatballs are ready. Boil the water in the pan and add a pinch of salt. Add the polenta and lower the heat. Stir continuously for one minute until cooked. Remove from the heat and add the butter and Parmesan. Stir well and serve immediately.