Recipes » Other » Roasted Meatballs and Polenta (Ina)

Ingredients

• 3 lbs. ground meat: beef/pork/bison/turkey
• 2 1/4 cups panko
• 3/4 cups pecorino grated
• 3/4 cups parmesan grated
• 4 minced garlic
• 3 Tbsp parsley
• Salt and Pepper
• 3 beaten eggs
• 1 cup red wine
• 1/4 cup EVOO
•  
• MARINARA SAUCE
• EVOO
• 2 28 oz good tomatoes
• 5 garlic
• 1/2 cup white wine
• Parsley
• S and P
•  
• POLENTA
• 6 cups chicken stock
• 4 tsp garlic
• 1 1/2 stone ground cornmeal
• 1 tbsp kosher salt
• 1 tsp pepper
• 1 1/2 grated Parmesan
• 1/2 C. Crème Fraiche
• 1/4 stick butter

 

Preparation

Oven: 400F.
Parchment 2 sheet pans.

MARINARA SAUCE
Puree tomatoes vitamix or processor with liquid.
Add garlic, wine, s and p, simmer, partially covered for 20 minutes, until thickened. (Optional: saute 1/2 lb. chopped pancetta first)

MEATBALLS

Mix ground meats. Add panko, Parmesan, Pecorino, garlic,  parsley,1 Tbsp salt, 1 tsp pepper. Mix.
Add the eggs, wine, and 1 cup water. Combine.

Roll large meatballs, sheet pan. Brush with EVOO.
Bake 25-30 minutes, rotating sheets in the oven until lightly brown.
Add to the Sauce and simmer to 10 minutes.

POLENTA
Heat stock with garlic to a boil. Reduce, whisk in cornmeal. Simmer stirring with a wood spoon for 10 minutes until thick. Off heat, andd the cheese, Crème Fraiche and butter.

Serve : smear polenta on a plate. Place a couple of meatballs with some sauce,extra parm chees and parsley.