Meatballs and…

I’m not a big fan of meatballs but Keith and Samantha enjoy them.  When I saw a recipe from the Barefoot Contessa that served meatballs over polenta, I was intrigued.  We all love polenta.  With the extra hour in the day yesterday from “falling back”, I decided to do some cooking ahead yesterday.  That made tonight’s dinner a quick and easy one.

Rosemary polenta

  • 2 TB butter
  • 2 TB olive oil
  • 1 clove garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp minced rosemary
  • 3/4 cup chicken stock
  • 1 cup milk
  • 1/2 cup cornmeal
  • 4 TB grated Parmesan cheese

Melt butter and olive oil.  Add garlic, red pepper flakes and rosemary and saute for 1 minute.  Add milk and chicken stock and boil.  Add cornmeal and whisk, stirring over low heat.  Remove from heat and stir in Parmesan cheese.

Meatballs

  • 2 lbs meatloaf mix (a combination of ground beef, pork and veal
  • 1 3/4 cup Italian breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 TB chopped parsley
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper
  • 2 eggs, lightly beaten
  • 3/4 cup red wine
  • olive oil
  • Jarred marinara sauce

Preheat the oven to 400 and line 2 sheet pans with parchment paper.  (This will make cleanup much easier!)

Put the meatloaf mix in a large bowl and toss with your fingers.  Combine breadcrumbs, cheese and seasonings in a separate bowl and add to meat mixture.  Add the eggs, wine and 3/4 cup water.  Mix with your hands until well combined.

Roll into balls about 2 oz each and place on parchment.  (Samantha said mine weren’t evenly shaped and were more like meat blobs but they still tasted good.)   Brush with olive oil and bake for 30 minutes.  Let cool and then refrigerate if making ahead.  They can also be frozen.

Heat marinara sauce and add meatballs to heat through.  Serve on top of polenta.  Doesn’t it look good!  I’m now a convert.

polenta

There were a little more than 30 meatballs so I’m freezing some.

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

One Response to Meatballs and…

  1. Claire Inayatullah says:

    V handy recipe, Vicky. Tsk. Inayat adores meatballs and I do not but a nice treat for him to serve and keep frozen for quick dinners. He cannot eat pork and most commercial meatballs have pork, and aren’t economical and too salty for my taste so I can make this with more beef and veal and the rest of the tasty ingredients. I might experiment with ground turkey in lieu of veal some time as well. A neighbor once delivered a turkey lasagna when we had a death in the family and it tasted great. Lower cholesterol meat but no stinting on cheese. One can’t eat like an ascetic monk all the time. Happy fall to all of you.

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