Growing up in Hawaii, I ate a wide spectrum of food. My culinary training is classical French and I started my cooking journey in Lisa Dupar's kitchen.
A mixture of pork/beef meatballs rolling on a bed of polenta gnocchi and smothered with a cabernet tomato sauce. Finish it with some grated parmesan and you'll be singing O sole Mio!
italian pork sauce, lean ground beef, bread crumbs, polenta, flour, crushed tomatoes, cabernet wine, onions, eggs, grated parmesan cheese, salt, sugar