Lightly sauté the onion and garlic for the meatballs in a little oil until softened. Set aside to cool slightly. In a large bowl, combine the pork mince, sautéed onion and garlic, parsley, egg, breadcrumbs, soy sauce, salt, and pepper. Mix until just combined – take care not to overwork the mixture. Shape into evenly sized meatballs. Heat a little oil in a pan and brown the meatballs on all sides. Remove and set aside.
In the same pan, sauté the onion until softened. Add the garlic and cook for another minute. Stir in the chopped tomatoes, brown sugar, and balsamic vinegar. Simmer for 10-15 minutes until slightly thickened. Add the chopped basil and season to taste. If the sauce becomes too thick, add a splash of water. Return the meatballs to the sauce and simmer gently for 5-10 minutes until cooked through.
Bring the water, milk, and salt to a boil in a large pot. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat and continue stirring for 15-20 minutes until thick, smooth, and creamy. Stir in the butter and Parmesan cheese just before serving. Taste and adjust seasoning if needed.
Spoon the polenta into bowls, top with meatballs and sauce, and finish with a spoonful of basil pesto and a generous sprinkle of Parmesan cheese.
