I will never eat noodles with meatballs again. This meal is like a dream come true and I’ve eaten it three nights in a row as proof.
POLENTA
Traditional Italian Polenta (pre-cooked polenta in the log form found at most grocery stores)
Milk
1/2-3/4 C Parmesan cheese
S&P
TOMATO SAUCE
28 oz canned tomatoes
1-2 TB sugar
1 TB Italian spices
1 jar tomato sauce
MEATBALL
2 lb extra lean ground beef (96% lean)
3/4 C crumbled Caramelized onion cheddar cheese (Trader Joes)
1/2 Yellow onion, grated with zester
2 TB garlic
3 slices wheat bread, soaked in milk and crumbled
2 TB Worcestershire sauce
2 TB Italian spices (basil, oregano)
S&P
Heat polenta in sauce pan and add milk as needed to thin out. Add Parmesan until melted through and S&P.
Heat canned tomatoes, sugar, and spices and reduce by half. Add jarred tomato sauce and continue to warm through.
Combine all meatball ingredients and form into 1 1/2 inch balls. In a sauté pan sear meatballs in EVOO on a couple of sides. Add meatballs to tomato sauce and cover pan until cooked through.
