Meatballs and Polenta

Serves 6--8


Ingredients for meatballs:

1lb fresh ground beef (90/10)

1lb fresh ground veal

1 egg

1 tbsp olive oil

1 tbsp chopped garlic

¼ C chopped onions

2 tbsp chopped Italian parsley

2 tbsp chopped fresh oregano

½ C breadcrumbs

Salt and fresh ground pepper


Ingredients for creamy polenta:

2 C half & half

3 C chicken Stock

1 tbsp salt

½ tablespoon ground black pepper

1 C quick cooking polenta (common grocery store brands: Roland or Bob's Red Mill)

½ c grated grana padano cheese (or parmesan)

2 C tomato sauce

¼ C fresh basil, chopped


For meatballs:

In a large bowl, mix ground beef, veal, and 1 egg.

In a small pan heat up olive oil, and sauté garlic, onions, and fresh herbs for 2 minutes.

Add to mixing bowl and mix by hand, using a light touch, careful not to over mix.

Take a portion of the meat with an ice cream scoop (1 or 2 ounce size), roll between palms to form a ball that is firmly packed but not compressed and set on baking sheet.

Repeat until all the mix is used then gently baked in the oven for 15--20 minutes.

Remove from the oven and keep warm.


For polenta:

In a large saucepan, combine half and half with chicken stock and bring to a boil and season with salt and pepper.

Add the polenta and whisk until completed cooking according to package directions (approx 3--5 minutes).

Remove from heat and stir in grated cheese.

Cover with parchment paper and allow to sit.

Serving: spoon the polenta into 6 pasta bowls. Top with the meatballs, drizzled tomato sauce and sprinkle fresh basil.

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