Pesto Meatballs & Fresh Corn Polenta

with Marinated Sun Gold Tomatoes & Basil

40 min

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.

500 Calories Or Less

All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.

WW™ Approved

Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.

Fri Delivery Only

Recipe only available for Friday delivery.

600 Calories Or Less

All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

Carb Conscious

Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.

Plant-Forward

Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.

Diabetes Friendly

Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.

4 Servings
Est. 700 Cals/serving

In this beautiful dish, we’re coating meatballs in a unique, handmade pesto. Our sauce gets its bright-green color (and flavor) not only from basil, but also from peppery arugula—combined with earthy walnuts, Parmesan and garlic. We’re serving the pesto meatballs on top of creamy polenta, simmered with fresh corn kernels to accent the sweetness of the cornmeal. And for another topping, we’re marinating sun gold tomatoes with basil and olive oil. The marinade softens the tomatoes slightly and draws out their tropically-sweet juices, providing an exquisite pairing for the savory meatballs.

Get Cooking

fresh

ingredients

1⅛ lbs Ground Beef
1½ cups Polenta
4 oz Sun Gold Tomatoes
4 cloves Garlic
2 oz Arugula
2 ears Of Corn
1 Yellow Onion
1 large bunch Basil
3 Tbsps Butter
⅓ cup Breadcrumbs
⅓ cup Grated Parmesan Cheese
¼ cup Walnuts

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Pick the basil off the stems; discard the stems. Halve the tomatoes; place in a bowl with half the basil (roughly chopping before adding). Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Peel the garlic. Mince 3 of the cloves. Mince the remaining clove; smash with the side of your knife until it resembles a paste (or use a zester). Finely chop the walnuts. Peel and small dice the onion. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs.

2 Make the pesto:

Add the arugula and remaining basil to the pot of boiling water. Cook, stirring occasionally, 30 seconds to 1 minute, or until wilted. Drain thoroughly. Transfer to a strainer; rinse under cold water. Hold or rest the strainer over a bowl. Using a spoon, press down on the greens to release as much liquid as possible; discard the liquid. Transfer the greens to a cutting board; very finely chop. In a large bowl, combine the chopped greens, garlic paste, walnuts and half the cheese. Slowly stir in enough olive oil to create a paste; season with salt and pepper to taste. Rinse and dry the pot.

3 Boil the polenta water & cook the aromatics:

In the pot used to cook the greens, heat 6 cups of water and a big pinch of salt to boiling on high. Meanwhile, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and minced garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Transfer to a large bowl. Wipe out the pan.

4 Cook the polenta:

Add the corn and polenta to the pot of boiling water, whisking to break up any clumps; season with salt and pepper. Reduce the heat to low. Simmer, whisking frequently, 10 to 12 minutes, or until thickened. Remove from heat. Stir in the butter until well combined; season with salt and pepper to taste.

5 Form & cook the meatballs:

While the polenta cooks, add the ground beef and breadcrumbs to the bowl of cooked aromatics; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 24 equal-sized meatballs. In the pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium until hot. Add the meatballs. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Loosely cover the pan with aluminum foil. Cook 3 to 5 minutes, or until cooked through. Remove from heat.

6 Finish the meatballs & serve your dish:

To the bowl of pesto, add the cooked meatballs and 2 tablespoons of water. Toss to thoroughly coat; season with salt and pepper to taste. Divide the cooked polenta between 4 dishes. Top with the finished meatballs and marinated tomatoes. Garnish with the remaining cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!