Spaghetti and meatballs is a classic, but polenta’s ingredient list is far shorter than that of spaghetti. The richness of the meatballs along with the creaminess of the polenta and bright fresh tomato sauce is a beautiful Italian supper.

We Provide
  • ½ Lbs. Meatloaf Mix
  • 1 Teaspoon Fennel
  • 1 Teaspoon Red Pepper Flakes
  • 2 Tomatoes
  • ½ oz. Fresh Basil
  • 1 oz. Parmesan Cheese
  • 1/3 C. Polenta
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan with lid
  • Mixing bowl
  • Cutting Board
  • Chefs Knife
  • 1 1/3 C. Water
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Step 1

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Add meatloaf mix to the mixing bowl. Crush fennel and red pepper flakes and add to the bowl. Add ½ the parmesan cheese and season with salt and pepper. Mix thoroughly and roll into 6 meatballs.

Step 2

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Preheat sauté pan over high heat with 1 tablespoon olive oil. Once the oil in the pan starts to smoke, reduce heat to medium and add meatballs. Brown on both sides for 2 minutes. While the meatballs brown, chiffonade the basil leaves leaving 3 out for the sauce. Finely dice the tomato and set aside until the meatballs are finished browning.

Step 3

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At the end of the 2 minutes, flip the meatballs to let the other side brown for 2 minutes. While the meatballs finish browning, finely chop the garlic and set aside until its time to make the sauce. Once the meatballs have finished browning, remove from the heat and add in the diced tomatoes and freshly chopped garlic. Stir to combine and season with salt and pepper. Nestle in the meatballs, top with 1 sprig of basil, cover and let simmer over medium low for 5 minutes.

Step 4

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Bring 1 c. water to boil in small saucepan. While that heats up, mix 1/3 c. polenta with 1/3 c. water, salt and pepper in small bowl. This ensures the polenta will stay smooth when you add it to the boiling water.

Step 5

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Once the water boils add polenta/water slurry. Reduce heat to medium, stirring occasionally to prevent the bottom from burning and cook for 3 minutes or until the bubbles become very large. Reduce heat to low and continue cooking until bubbles stop ~2 minutes.  If you feel things sticking to the bottom, reduce heat and continue stirring.

Step 6


Once the meatballs and sauce have cooked for 5 minutes, remove the lid and turn up the heat to reduce the sauce. To plate, create a bed of the polenta and top with 3 meatballs and sauce. Sprinkle with fresh basil and parmesan.


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