Meatballs with Cheesy Polenta
4 - 6 people
00h 15
00h 30
ButcherBox.ca’s Meatballs and Polenta recipe is the comfort food you need in your life! With juicy Angus beef and grass fed veal made into meatballs, a rich tomato sauce and buttery, cheesy polenta, this recipe will tick all your boxes. You know how some night's call for homemade comfort food that everyone devours while barely drawing a breath? This is THAT recipe.
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Ingredients and Method
Ingredients
- 1 package ButcherBox.ca Angus lean ground beef
- 1 1/2 tbsp extra virgin olive oil
- 2 cups boiling water
- 2 cups cold water
- 2 cups dried polenta
- 1 tbsp fresh basil leaves only, chopped
- 1 tbsp fresh Italian parsley leaves, only, chopped
- 2 tbsp Worcestershire sauce
- 1 can or bottle (22- 24 oz) passata/tomato sauce
- 1 tbsp fresh garlic, chopped
- 1 egg
- 3 tbsp ButcherBox.ca grass fed butter, unsalted
- 1/4 tsp + more black pepper
- 1/4 tsp + more Kosher salt
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/3 cup panko breadcrumbs (or a gluten free alternative)
- 1/2 cup Pecorino Romano cheese, finely grated
Method
- Mix the meatballs: in a deep bowl combine ground beef, ground veal, breadcrumbs, garlic powder, onion powder, dried oregano, dried basil, dried parsley, 1/4 tsp salt, 1/4 tsp pepper and egg. Mix well with hands to evenly blend all ingredients. **Helpful hint, if you have nails, wear plastic gloves when mixing meat.
- Using a soup spoon, portion out a small amount of the mixture. Roll this into a meatball using the palms of your hands then place onto a chopping board. Repeat this process till all of the mixture is used up.
- Cook the meatballs: Heat olive oil in large sauté pan on the stove over high heat until shimmery. Using kitchen tongs, place the meatballs into the pan, leaving space between them to cook properly. Cook them, using a slotted spoon to flip and move them around in the pan. They will take 10 to 12 minutes to cook.
- Add garlic and saute for 1 minute. Then add the passata, tomato paste, Worcestershire sauce, chopped parsley and chopped basil. Stir these to combine then turn the heat to low and allow the dish to simmer for approximately 10 minutes.
- Make the polenta: In a fry pan on a separate element, add the dried polenta, 1/4 tsp salt and cold water then turn the heat to high. Next pour in the boiling water. Allow the polenta to cook, stirring frequently. Once the polenta starts to come away from the inside edges of the pan add the butter and cheese. Stir continuously until fully combined and polenta has a smooth consistency.
- Portion polenta into bowls or onto plates, top with meatballs and sauce. Garnish with pepper, more pecorino cheese and shredded basil, if desired.
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