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Italian Meatballs with Polenta in a serving bowl.

Italian Meatballs with Polenta

French Kiss Cook
Turn a tube of pre-cooked polenta into a creamy base that perfectly complements Italian Meatballs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American, Italian
Servings 4
Calories 785 kcal

Ingredients
  

Ingredients for Meatballs

  • 600 grams Ground Beef
  • 1 large Egg
  • ½ cup Panko Crumbs
  • ½ cup Grated Parmesan Cheese
  • 1 tablespoon Dry Oregano
  • 1 tablespoon Dry Basil
  • 1 teaspoon Salt
  • ⅓ cup Red Onion finely diced
  • 2 cloves Garlic crushed
  • ⅓ cup Marinara Sauce

Other Ingredients

  • 900 grams Cooked Polenta from a tube
  • 2 cups Low Sodium Chicken Broth or broth of choice
  • 1 tablespoon Olive Oil
  • ¾ cup Parmesan Cheese grated
  • 2 cups Marinara Sauce
  • 3 tablespoon Fresh Parsley chopped for garnish

Instructions
 

Prepare the Meatballs

  • Preheat your oven to 350F and line a baking tray with parchment paper. Have a small bowl of cold water at the ready. Dip your fingers in the water, before rolling the meatballs to prevent them sticking to your hands.
  • Combine all of the ingredients for the meatballs into a large bowl and mix until smooth.
  • Shape 15-16 meatballs and place them on the prepared baking tray. Place the tray of meatballs into the preheated oven and bake for 20 minutes or until they have an internal temperature of 160F.

Prepare the Polenta

  • Chop up the tube of cooked polenta into ½ inch cubes.
  • Place the cubes of polenta in a saucepan with the chicken broth and the olive oil.
  • Place the saucepan on medium-high heat and bring to a simmer. Use a metal whisk to mash the cubes into the liquids.
  • Once the liquids come to a simmer, turn the heat down to low. Keep whisking until the cubes break down and you obtain a smooth texture. Be careful for the polenta splattering as it simmers.
  • Once smooth, turn off the heat and whisk in the grated parmesan until well combined.
  • Pour the ready-made pasta sauce into a skillet or frying pan and bring to a simmer. Add the cooked meatballs to the simmering sauce. Turn them over in the sauce until well coated.
  • To serve, ladle some of the creamy polenta in a bowl or plate. Top with some of the meatballs and sauce. Garnish with extra parmesan and fresh parsley.

Video

Nutrition

Calories: 785kcalCarbohydrates: 49gProtein: 47gFat: 45gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 177mgSodium: 1970mgPotassium: 1120mgFiber: 4gSugar: 7gVitamin A: 1270IUVitamin C: 15mgCalcium: 464mgIron: 7mg
Keyword meatballs, polenta
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