Stuffed Meatballs on Creamy Polenta
Stuffed Meatballs on Creamy Polenta
PREP TIME: 15 MIN
COOK TIME: 30 MIN
SERVES: 4 – 6
Stuffed Meatballs on Creamy Polenta
PREP TIME: 15 MIN
COOK TIME: 30 MIN
SERVES: 4 – 6
Ingredients
Polenta is ground cornmeal and is creamy and delicious. It is traditionally used throughout Italy and comes together quickly in a variety of dishes. Serving stuffed meatballs over the polenta makes this dish extra spe-cial and is a change from the ordinary, spaghetti and meatballs.
- 1 1/2 lb (750 g) ground veal or beef
- 1 garlic clove, minced
- 3/4 cup (175 mL) fresh bread crumbs
- 1/4 cup (60 mL) grated Parmesan cheese
- 3 tbsp (45 mL) chopped fresh parsley
- 1/4 tsp (1 mL) salt
- 1 large egg, lightly beaten
- 16 small balls bocconcini cheese (about 1 inch/2.5 cm)
- 3 cups (750 mL) homemade or store bought tomato basil pasta sauce, heated
Creamy Polenta:
- 3 cups (750 mL) 2% milk
- 1 cup (250 mL) water
- 1 cup (250 mL) cornmeal (not cornflour)
- 1 tsp (5 mL) salt
- 1/2 cup (125 mL) grated Parmesan cheese
Preparation
- Preheat oven to 350 F (180 C).
- In a bowl, combine veal, garlic, bread crumbs, Parmesan, parsley, salt and egg.
- Using wet hands, shape mixture into 16 rough balls. Flatten each ball, tuck a bocconcini ball in the centre, pinch meat to seal and roll into a meatball.
- Place on a parchment-lined baking sheet, spacing them apart. Bake in preheated 350 F (180 C) oven for 12 minutes.
- Pour half the pasta sauce into a small casserole dish. Add meatballs and pour in remaining sauce. Cover and bake for about 15 minutes or until sauce is bubbly and meatballs are no longer pink inside.
To Make Creamy Polenta:
- Meanwhile, in a deep large saucepan, bring milk and water to a simmer over medium heat.
- Whisk in cornmeal and salt. Reduce heat and simmer, stirring with a wooden spoon, for about 15 minutes or until thickened and very smooth and creamy. Stir in cheese.
- Spoon polenta onto plates, top with meatballs and spoon sauce over top.
In Partnership With
Ingredients
Polenta is ground cornmeal and is creamy and delicious. It is traditionally used throughout Italy and comes together quickly in a variety of dishes. Serving stuffed meatballs over the polenta makes this dish extra spe-cial and is a change from the ordinary, spaghetti and meatballs.
- 1 1/2 lb (750 g) ground veal or beef
- 1 garlic clove, minced
- 3/4 cup (175 mL) fresh bread crumbs
- 1/4 cup (60 mL) grated Parmesan cheese
- 3 tbsp (45 mL) chopped fresh parsley
- 1/4 tsp (1 mL) salt
- 1 large egg, lightly beaten
- 16 small balls bocconcini cheese (about 1 inch/2.5 cm)
- 3 cups (750 mL) homemade or store bought tomato basil pasta sauce, heated
Creamy Polenta:
- 3 cups (750 mL) 2% milk
- 1 cup (250 mL) water
- 1 cup (250 mL) cornmeal (not cornflour)
- 1 tsp (5 mL) salt
- 1/2 cup (125 mL) grated Parmesan cheese
Preparation
- Preheat oven to 350 F (180 C).
- In a bowl, combine veal, garlic, bread crumbs, Parmesan, parsley, salt and egg.
- Using wet hands, shape mixture into 16 rough balls. Flatten each ball, tuck a bocconcini ball in the centre, pinch meat to seal and roll into a meatball.
- Place on a parchment-lined baking sheet, spacing them apart. Bake in preheated 350 F (180 C) oven for 12 minutes.
- Pour half the pasta sauce into a small casserole dish. Add meatballs and pour in remaining sauce. Cover and bake for about 15 minutes or until sauce is bubbly and meatballs are no longer pink inside.
To Make Creamy Polenta:
- Meanwhile, in a deep large saucepan, bring milk and water to a simmer over medium heat.
- Whisk in cornmeal and salt. Reduce heat and simmer, stirring with a wooden spoon, for about 15 minutes or until thickened and very smooth and creamy. Stir in cheese.
- Spoon polenta onto plates, top with meatballs and spoon sauce over top.
In Partnership With
RECIPE TIP
If bocconcini are unavailable you can substitute 16 cubes mozzarella (1 inch/2.5 cm) each in the meatballs.
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Best of Bridge Weekday Suppers by Emily Richards & Sylvia Kong
Published by Robert Rose 2018
Nutritional Information
-
Calories520
-
Saturated10g
-
Fat21g
-
Cholesterol165mg
-
Sodium1230mg
-
Fibre3g
-
Carbohydrate39g
-
Sugars11g
-
Vitamin A18%
-
Vitamin C11%
-
Calcium450mg
-
Protein42g
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
RECIPE TIP
If bocconcini are unavailable you can substitute 16 cubes mozzarella (1 inch/2.5 cm) each in the meatballs.
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Nutritional Information (Per Serving)
-
Calories520
-
Saturated10g
-
Fat21g
-
Cholesterol165mg
-
Sodium1230mg
-
Fibre3g
-
Carbohydrate39g
-
Sugars11g
-
Vitamin C11%
-
Calcium450mg
-
Protein42g
-
Vitamin A18%
