Meatballs With Polenta

Family-friendly meal of the week: creamy polenta, "nana's" meatballs, arrabbiata sauce, mushrooms, zucchini

0 / 5

750 cal

30 min

Recipe Ingredients

  • (a) milk, vegetable stock
  • (b) white cornmeal
  • (c) meatballs
  • (d) cremini mushroom, zucchini
  • (e) arrabbiata sauce
  • (f) grated parmesan, mascarpone

Equipment Needed

  • small sauce pot
  • measuring cup
  • whisk
  • wooden spoons
  • plate
  • baking tray lined with foil
  • sauce pot
  • serving spoon

Recipe Directions

  1. For best results, take the meatballs out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the meatballs longer than this recipe card indicates.
  2. Pour the vegetable stock and milk (a) into a measuring cup and take note of the volume, then pour into a small saucepot. Add the same volume of water to the pot and place on the stovetop over high heat. Bring up to a boil.
  3. Once the mixture is boiling, turn the heat down to medium-low, then pour the cornmeal (b) into the liquid. Season with a pinch of salt and pepper. Whisk constantly until the mixture comes back up to a simmer.
  4. When the mixture is simmering and the cornmeal is incorporated, use a wooden spoon to stir well and scrape down the sides of the pot. Then let the polenta simmer for 25 minutes, stirring occasionally.
  5. While the polenta is simmering, cut open the package of meatballs (c) and place the meat on a plate. Roll the meat into balls slightly larger than a golf ball (you should have enough to make 3 balls per serving). Place on a baking tray lined with foil. Bake for 20 minutes at 425 degrees.
  6. Wait until the meatballs have baked for 12 minutes before you start the sauce, but keep stirring the polenta occasionally during this time. Then heat a medium-sized saucepot over medium-high heat for 2 minutes. When the pot has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pot. Add the mushrooms and zucchini (d) to the pot. Season with a pinch of salt and pepper. Saute for 2 minutes, stirring occasionally. Pour the arrabiata sauce (e) over the vegetables in the pot. Cook over medium-high heat until the sauce starts to simmer. Then turn the heat down to medium or medium-low to maintain a simmer. Simmer for 4 minutes, stirring occasionally.
  7. At this point, your meatballs and polenta should be done. Remove the meatballs from the oven. Turn the heat off on the polenta and add the mascarpone and parmesan (f). Stir well with a wooden spoon for about 1 minute to blend the cheese into the polenta.
  8. Spoon the polenta on to your serving plates. Place the meatballs on top. Spoon the sauce over everything.

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