Meatballs Marinara with Cheddar-Spinach Polenta

Category

Entrees

Servings

4

Ingredients

    Meatballs:

  • ⅓ cup reduced fat (2%) milk
  • ¼ cup “instant” (quick-cooking) polenta*
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 large egg
  • 1 pound ground round beef (85% lean)
  • 1 teaspoon olive oil
  • 2 cups marinara sauce
  • Polenta:

  • 4 cups water
  • ¾ teaspoon salt
  • 1 cup ”instant” (quick-cooking) polenta*
  • 4 cups lightly packed fresh baby spinach or arugula leaves, coarsely chopped
  • 4 ounces Cabot Sharp Cheddar, Cabot Orne Meadows, Cabot Lite50 Sharp Cheddar, Cabot Mild Cheddar or Cabot Medium Cheddar grated (about 1 cup)

Directions

    To Make Meatballs:

    1. STIR together milk, polenta, oregano, thyme, garlic, salt and pepper in small bowl; let stand until milk is absorbed, about 2 minutes.
    2. WHISK egg until frothy in large bowl; add ground beef and polenta mixture and mix together well. Divide mixture into four equal portions. Shape each portion into six (1¼-inch) meatballs, for a total of 24.
    3. HEAT oil over medium-high heat in large skillet. Add meatballs and cook, turning, until browned all over, about 4 minutes.
    4. REDUCE heat to low and add marinara sauce, turning meatballs to coat. Cover skillet with lid or foil and let meatballs simmer gently until cooked through to center, about 10 minutes.

    To Make Polenta:

    1. BRING water and salt to boil large saucepan; Reduce heat to medium-low. While stirring, gradually add polenta, Stir in spinach or arugula; continue stirring until polenta has absorbed water and is simmering and thickened, about 3 minutes. Stir in cheese.
    2. REMOVE eight meatballs from sauce, cover and set aside in refrigerator for Supper # 2, Tex-Mex Meatball Pizza.
    3. SPOON polenta onto platter or into shallow bowls and top with meatballs (4 per portion) and sauce.

    Nutrition

    Nutrition

    per serving
    Calories
    497
    Amount/Serving % Daily Value
    Fat
    20.5 grams
    32%
    Saturated Fat
    8.5 grams
    43%
    Sodium
    milligrams
    Carbs
    1257 grams
    52%
    Fiber
    48 grams
    16%
    Protein
    29 grams
    Calcium
    275 milligrams
    28%
    Image of Meatballs Marinara with Cheddar-Spinach Polenta

    Recipe Tips

    *If you can’t find “instant” polenta, use 1 cup regular polenta for the cheddar-spinach polenta, following the package cooking directions, but use ⅓ cup fine dry breadcrumbs in the meatballs instead of polenta.

    Cheese As You Please

    Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

    Let's Get Cookin'