Ingredients for meatballs:
1lb fresh ground beef (90/10)
1lb fresh ground veal
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
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.
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.