Meatballs with Polenta & Baby Broccoli

With the meat already mixed up, these meatballs are ready to roll. Nudge them into warm bowls of creamy polenta, with a classic red sauce and dusting of cheese.

What You Get

Baby broccoli

Meatball mix

Crushed tomatoes

Polenta

Grated Parmesan cheese

What You’ll Need

Garlic (optional)

Olive oil or butter

Chile flakes (optional)

Salt and freshly ground pepper

Milk (optional)

Makes 3 servings

Active Time: 35 minutes 

Total Time: 35 minutes 

Step 1

Trim the baby broccoli and slice into bite-size pieces. Slice 1 clove garlic, if using. With lightly damp hands, roll the meatball mixture into balls about 2 inches in diameter.

Step 2

In a large sauté pan over medium heat, warm 2 tablespoons olive oil. Add the garlic and stir until fragrant, 1 minute. Add the broccoli and a pinch of chile flakes, if using, season with salt, and sauté until tender-crisp, 2 minutes. Transfer to a plate.

Step 3

Return the pan to high heat, and add 2 tablespoons olive oil. When the oil shimmers, add the meatballs and cook until browned on all sides, turning occasionally, 4 to 5 minutes total. Turn down the heat to low and add the can of crushed tomatoes, stirring to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook until the sauce has thickened slightly and the meatballs are no longer pink at the center, 12 to 15 minutes.

Step 4

Meanwhile, in a bowl, whisk together 1 cup polenta with 1 cup milk or water and ½ teaspoon salt. In a pot, bring 3 cups water and ¼ teaspoon salt to a simmer. Stir in the polenta, cover the pan, and cook, stirring occasionally, until tender and creamy, about 10 minutes. Finish with 1 tablespoon butter or olive oil. If the polenta becomes too thick, loosen with a splash of water.

Step 5

Spoon the polenta onto plates, and top with the meatballs, sauce, and broccoli. Sprinkle with the Parmesan, grind with pepper, and serve warm.