MEATBALLS
Overview
30 MIN
Prep Time
2 HR
Total Time
MEDIUM
Skill Level
6
Servings
Ingredients
Meatballs
2 lbs 44 Farms Angus Ground Beef
2 c White Bread (crust cut off)
1 c White Onion (small diced)
1/4 c Celery (small diced)
2 Tbs Garlic (minced)
2 Tbs Fresh Oregano (chopped)
1/2 c Whole Milk
1 Egg (beaten)
1/3 c Parmesan Cheese
1 tsp Italian Seasoning
2 tsp 44 Farms Salt & Pepper Blend
Marinara Sauce
2 c Onions (chopped)
1/4 c Olive Oil
1 Tbs Garlic (chopped)
1 c White Wine
(2) 28 oz Cans Whole Peeled Tomatoes
1 Bay Leaf
3 Tbs Fresh Thyme
2 Tbs Fresh Oregano
1 Tbs Salt
Sautéed Spinach
2 lbs Baby Spinach
1/4 c Olive Oil
1 Tbs Garlic (minced)
1 tsp 44 Farms Salt & Pepper Blend
Cheddar Polenta
1/2 c Onion (small diced)
2 Tbs Olive Oil
1/2 c White Wine
4 c Chicken Stock
2 c Heavy Cream
4 Tbs Butter
2 c Polenta
1 1/2 tsp 44 Farms Salt & Pepper Blend
6 oz Sharp White Cheddar Cheese (grated)
2 oz Parmesan Cheese (grated)
Instructions
Combine white bread, milk, egg, oregano, Italian seasoning and salt and pepper blend in large bowl, set aside.
Sauté onions and celery until translucent, about 3 minutes. Add garlic and stir for one minute. Remove from the heat and cool to room temperature.
Add ground beef and sautéed vegetables to the large bowl of remaining ingredients.
Combine until thoroughly combined.
Place in the refrigerator for 30 minutes to chill.
Remove from refrigerator and scoop mixture into 2oz. balls. Place meatballs and marinara sauce in cast iron pot and bake at 400º for 20 minutes.
Serve with cheddar polenta and sautéed spinach.
Sauté onions in olive oil until translucent, about 4-5 minutes. Add garlic and stir for one minute.
Add white wine and reduce by half, 5-6 minutes.
Add remaining ingredients and let simmer over medium-low heat for one hour.
Puree in a blender.
Heat olive oil over medium heat, add in spinach.
Lightly wilt and add garlic and salt & pepper blend. Remove from heat
Heat olive oil over medium heat. Sauté the onions until translucent, about 4-5 minutes.
Add white wine and reduce by half, 2-3 minutes.
Add chicken stock, heavy cream, butter, polenta and salt & pepper blend.
When liquid comes to a boil, reduce heat to medium and cook for 30 minutes, stirring often to prevent burning.
Remove polenta from the heat and stir in the cheese.
Chef's Tip
You may need to cook the spinach in three or four batches depending on the size pan you have.
