Roasted Tomato and Meatball Polenta
Roasted tomato and meatball polenta is warm, cozy and packed with rich flavor. The creamy polenta pairs perfectly with tender meatballs and roasted tomatoes. It’s easy enough for weeknights but special enough to serve to guests.
Servings: 6
Equipment
- Saucepan Large
- Skillet Large
- Microplane or Grater
- Cookie Scoop Optional
Ingredients
- 2 Tablespoons olive oil
- 8 Cloves garlic
- 3 Cups cherry tomatoes
- 1 ½ Teaspoons truffle salt
- 4 Cups chicken broth or beef broth
- 1 ½ Cups polenta cornmeal
- 1 ½ Pounds ground pork
- 2 eggs
- ½ Cup panko
- 1 Teaspoon oregano dried
- 1 Teaspoon thyme fresh leaves
- 3 Cups baby spinach
- ⅓ Cup basil fresh, sliced
- 3 Tablespoons butter
- 1 Teaspoon truffle salt
- ½ Teaspoon black pepper coarse
- ⅓ Cup Parmesan cheese freshly grated
Instructions
- Preheat the oven to 425°F.
- Combine tomatoes, garlic cloves, olive oil, and truffle salt in a bowl and toss to coat. Spread onto a foil lined baking sheet and place into the oven. Bake for 20 minutes.
- Heat a skillet over medium high heat. Add coconut oil and swirl to coat the pan.
- In a large mixing bowl, combine pork, eggs, panko, black pepper, oregano, garlic powder, and thyme. Mix well.
- Pour chicken broth into a large saucepan over medium high heat and bring to a boil.
- While the chicken broth or beef broth is heating up, Form meat into 18 equal sized meatballs. I used a cookie scoop for uniform sized meatballs.
- Add meatballs to the frying pan and brown for 10 minutes, turning to evenly cook.
- Once the meatballs are cooked, remove from the pan and set aside. Leave the drippings in the pan.
- Slowly add the polenta to the broth in a steady stream. Whisk constantly as the polenta is added. Once fully incorporated, lower the heat to simmer and cover. Cook for 20 minutes, stopping to stir halfway through.
- Remove the tomatoes and garlic from the oven and add to the hot skillet. Cook for 5 minutes, then stir in half of the chopped basil and spinach. Cook for 3 minutes and add the meatballs back to the pan. Turn off the heat.
- Next, add the butter, truffle salt, black pepper, and parmesan to the polenta. Stir until melted.
- Serve polenta in a bowl and top with meatballs and tomatoes. Garnish with basil and Parmesan.
Notes
Whisk polenta slowly: This prevents clumping and gives a smooth texture.
Roast tomatoes until blistered: That caramelized edge adds so much flavor.
Don’t drain meatball drippings: They add richness to the tomato mixture.
Stir the polenta well: Frequent stirring gives it a silky, lump-free finish.
Roast tomatoes until blistered: That caramelized edge adds so much flavor.
Don’t drain meatball drippings: They add richness to the tomato mixture.
Stir the polenta well: Frequent stirring gives it a silky, lump-free finish.
Nutrition
Calories: 476kcal | Carbohydrates: 18g | Protein: 27g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 821mg | Potassium: 688mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2064IU | Vitamin C: 24mg | Calcium: 157mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
