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Meatballs & Polenta

with Heirloom Tomato Sauce

Specialty Tomatoes
30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

A popular dish in northern Italy, polenta is made simply by whisking cornmeal with liquid on the stovetop until it turns delightfully creamy. Here, we’re adding fromage blanc—an unaged French cheese—for even more creaminess. Our polenta is the perfect base for meatballs, seasoned with oregano and parmesan and simmered in a seasonal heirloom tomato sauce. (You may receive a red, yellow, or green tomato.)

fresh
ingredients
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

In a small saucepan, combine 3 ½ cups of water and a big pinch of salt; heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Core and medium dice the tomato. Pick the basil leaves off the stems; discard the stems.

Form & brown the meatballs:
2 Form & brown the meatballs:

In a large bowl, combine the ground beef, egg, breadcrumbs, dried oregano, half the garlic, and half the parmesan cheese. Season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 3 to 4 minutes, or until browned.

Make the sauce:
3 Make the sauce:

To the pan, add the tomato, remaining garlic, ¼ cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, loosely covering the pan with aluminum foil and stirring occasionally, 10 to 12 minutes, or until the sauce is slightly thickened and the meatballs are cooked through. Turn off the heat. Season with salt and pepper to taste.

Cook the polenta:
4 Cook the polenta:

While the meatballs cook, add the polenta to the saucepan of boiling water; whisk to thoroughly combine.

Reduce the heat to medium and cook, whisking frequently, 10 to 12 minutes, or until the water has been absorbed and the polenta has thickened. Turn off the heat.

Finish the polenta & plate your dish:
5 Finish the polenta & plate your dish:

Add the spice blend, fromage blanc, and a drizzle of olive oil to the saucepan of cooked polenta. Stir to combine; season with salt and pepper to taste. Divide the finished polenta between 2 dishes. Top with the cooked meatballs and sauce. Garnish with the basil (tearing the leaves just before adding) and remaining cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

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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!

Get This Recipe Delivered
1 Prepare the ingredients:

In a small saucepan, combine 3 ½ cups of water and a big pinch of salt; heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Core and medium dice the tomato. Pick the basil leaves off the stems; discard the stems.

2 Form & brown the meatballs:

In a large bowl, combine the ground beef, egg, breadcrumbs, dried oregano, half the garlic, and half the parmesan cheese. Season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 3 to 4 minutes, or until browned.

Form & brown the meatballs:
Make the sauce:
3 Make the sauce:

To the pan, add the tomato, remaining garlic, ¼ cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, loosely covering the pan with aluminum foil and stirring occasionally, 10 to 12 minutes, or until the sauce is slightly thickened and the meatballs are cooked through. Turn off the heat. Season with salt and pepper to taste.

4 Cook the polenta:

While the meatballs cook, add the polenta to the saucepan of boiling water; whisk to thoroughly combine.

Reduce the heat to medium and cook, whisking frequently, 10 to 12 minutes, or until the water has been absorbed and the polenta has thickened. Turn off the heat.

Cook the polenta:
Finish the polenta & plate your dish:
5 Finish the polenta & plate your dish:

Add the spice blend, fromage blanc, and a drizzle of olive oil to the saucepan of cooked polenta. Stir to combine; season with salt and pepper to taste. Divide the finished polenta between 2 dishes. Top with the cooked meatballs and sauce. Garnish with the basil (tearing the leaves just before adding) and remaining cheese. Enjoy!