We’re not a fan of dirtying too many dishes (and most-likely, neither are you). We blend a custom meatball mix, sauted rapini, and grated cheese so you can get a comforting and classic red sauce dish on the table without all the effort.
What You Get
Good Eggs Kitchen meatball mix
Bianco di Napoli can of tomatoes
What You’ll Need
Butter or olive oil
Makes 3 servings
Active Time: 15 mins
Total Time: 25 mins
Measure out 1 cup of polenta. In a medium pot, bring 4 ½ cups of salted water to a boil (or 1 tbsp kosher salt). Stir in the polenta once boiling. Turn the heat down to low, and cover with a lid. Cook for 10 minutes, stirring occasionally.
While the polenta cooks, roll meatball mixture into balls (anywhere from ping pong to tennis ball size, depending on your preference) and set aside. Warm a glug of olive oil in a large saucepan over high heat, and add the meatballs to the pan once hot. Brown the meatballs using tongs or a slotted spoon on all sides. Once the meatballs are browned and cooked through, carefully add ⅔ the crushed tomato can to the pan. Bring to a gentle simmer and turn the heat down to low, and for 10-15 minutes.
Meanwhile, return to checking the polenta. Once cooked, add 2-3 tablespoons of butter or a few glugs olive oil and more salt to taste. Chop and add the sauteed rapini to the pot and stir well. Cover and return to low heat to keep warm. Keep polenta on very low until ready to serve.
Serve meatballs and their sauce over the polenta and greens and finish the dish with some grated grana cheese.