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Blogger Bella Bucchiotti of xoxoBella.com shares a recipe for gluten free meatballs and polenta. It is a perfect comfort food and italian favorite.

Gluten Free Meatballs & Polenta

Course: Food, Meals
Cuisine: Comfort Food, Italian
Keyword: hearty
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 601kcal
Author: Bella
This gluten free meatballs and polenta recipe I want to share with you is such an awesome, comfort food kind of dish. You will feel full, but the best part is – this is actually low-cal and good for you!
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Ingredients

Meatballs:

  • ¾ Cup breadcrumbs gluten free
  • 1 egg
  • ½ Cup Parmesan cheese grated
  • ¼ Cup parsley chapped
  • 3 Clove garlic grated
  • ½ Teaspoon Italian seasoning
  • ½ Teaspoon onion powder
  • 1 Pound ground beef

Tomato Sauce:

  • 1 Tablespoon olive oil
  • 3 Cloves garlic minced
  • ½ Cup onions chopped
  • 10 Cherry tomatoes diced
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper ground
  • ¼ Cup water

Polenta:

  • 6 Cups beef broth
  • 1 Cup polenta ground cornmeal
  • ½ Cup Parmesan cheese grated
  • 1 Tablespoon butter unsalted

Garnish

  • Parsley chopped
  • 1 Pinch paprika
  • Parmesan cheese grated

Instructions

Meatballs:

  • In a medium bowl, combine all the ingredients except the ground beef.
  • Add the ground beef and mix until combined.
  • Roll into meatballs about 1" in diameter.
  • Place meatballs with the tomato sauce.

Tomato Sauce:

  • Heat oil in a saucepan over medium heat.
  • Add the onions and the garlic and stir to cook until soft and fragrant.
  • Add the tomato, water, salt and pepper.
  • Allow the tomato sauce to come to a simmer, add the meatballs and cover with sauce.
  • Cover with a lid and reduce heat to low.
  • Allow to simmer for 10 to 12 minutes or until the meatballs cook all the way through.

Polenta:

  • While the sauce and meatballs are cooking, heat the broth in a large pot until boiling.
  • Reduce the heat to medium low. Continuously whisk as you slowly add in the polenta.
  • Cover pot and let cook on low for 20 to 25 minutes, stirring every 5 minutes.
  • When the polenta is done, turn the heat off and stir in the Parmesan cheese and butter.
  • If the polenta is too thick, you may awant to add additional broth.
  • Put the polenta into a serving dish, top with meatballs and tomato sauce.
  • Garnish if desired.

Nutrition

Calories: 601kcal | Carbohydrates: 29g | Protein: 39g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 139mg | Sodium: 2285mg | Potassium: 752mg | Fiber: 2g | Sugar: 4g | Vitamin A: 797IU | Vitamin C: 18mg | Calcium: 412mg | Iron: 5mg

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.