A hearty dish featuring savory beef meatballs simmered in a rich red wine marinara sauce, served over creamy cheesy herbed polenta.
Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg, beaten. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 1 tablespoon olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 28 oz can crushed tomatoes. 1/2 cup red wine. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 1 cup cornmeal. 4 cups chicken or beef broth. 1 cup shredded mozzarella cheese. 2 tablespoons butter. 1 teaspoon dried thyme. 1 teaspoon dried rosemary.
Instructions: In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, chopped parsley, salt, and pepper. Mix well and form into meatballs. Heat olive oil in a skillet over medium heat. Brown meatballs on all sides, then remove from skillet and set aside. In the same skillet, add chopped onion and garlic. Cook until softened. Stir in crushed tomatoes, red wine, dried oregano, dried basil, salt, and pepper. Bring to a simmer. Return meatballs to the skillet, cover, and simmer for 20-25 minutes, until meatballs are cooked through. Meanwhile, in a separate pot, bring chicken or beef broth to a boil. Slowly whisk in cornmeal, stirring constantly to prevent lumps. Reduce heat to low and continue to cook, stirring frequently, until polenta is thick and creamy, about 15 minutes. Stir in shredded mozzarella cheese, butter, dried thyme, and dried rosemary until cheese is melted and herbs are incorporated. Serve meatballs and marinara sauce over the cheesy herbed polenta.
Prep Time: 20 minutes
Cook Time: 40 minutes
Dogz In Style Grooms
