Katie and Ted’s Meatballs and Creamy Polentaballs and Creamy Polenta


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Katie and Ted’s Meatballs and Creamy Polenta

Ted’s Meatballs Ingredients:

In a large bowl, combine the ground chuck, breadcrumbs, eggs, garlic, pecorino, parsley, pine nuts, salt, and pepper. Mix by hand until all ingredients are well-combined. Using a scoop, measure out golf-ball sized balls. Roll between your hands until the ball is smooth and compact. Place 1 inch apart on a roasting rack placed in a baking sheet to allow the fat to cook out of the meatballs. (Lining the baking sheet with foil makes for an easier clean up.) Bake at 250 for 20-25 minutes or until firm and just cooked through. (Too many meatballs? Cooked meatballs can be stored in the fridge for a few days or in the freezer for a couple of weeks.)

In a large sauce pan, heat desired amount of marinara or tomato sauce until simmering. Add desired amount of meatballs and increase the heat until the sauce returns to a simmer. Reduce the heat to a low temperature and allow meatballs to soak in sauce.

Creamy Polenta Ingredients:

In a large saucepan combine water, heavy cream, salt and pepper. Heat to a gentle boil. Slowly add cornmeal, whisking constantly. Reduce heat to a medium-low heat. Continue cooking, whisking constantly, until thickened. About 10-15 minutes

Once thickened and polenta has become a pale yellow color, remove from heat and stir in pecorino, fontina, and butter. Salt and pepper to taste. Serve immediately.

In a bowl, spoon a hearty helping of polenta and four to five meatballs and marinara on top. Finish with shaved parmesan or pecorino cheese, micro greens or parsley, and a touch of olive oil and pepper. Enjoy this delicious, hearty dish!




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