Beef Meatball and Mushroom Polenta

With Rich Porcini Ragout and Asiago Cheese

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Our ragout has the earthy rusticity of a rich fall stew, and illustrates the extraordinary meatiness both in flavor and texture of wild mushrooms. It is so versatile and can be paired with almost anything. We served ours with creamy polenta and hearty beef meatballs.

In Your Box (serves 2)

  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 6 oz. Cremini Mushrooms
  • 2 Parsley Sprigs
  • 1 cup Quick-Cooking Polenta
  • Info
    2 oz. Shredded Asiago Cheese
  • 1 tsp. Sugar
  • 14 oz. Ground Beef
  • 1 Porcini Mushrooms
  • 14 oz. Diced Tomatoes, Canned

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    939
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • 1

    Prep the Vegetables

    Preheat the oven to 375F. Roughly chop the garlic. Rinse and roughly chop the parsley. Rinse and slice the mushrooms in to thin slices. Peel the onion. Cut the onion in half and dice into a small dice.

  • 2

    Soak the Mushrooms

    In a small pot, bring 2 cups of water to a boil. Add the porcini and cremini mushrooms and remove from heat. Let steep for 5 minutes. Strain the mushrooms, reserving 1 cup of mushroom liquid for the polenta.

  • 3

    Make the Ragout

    Heat a large sauté over medium heat. Add 1 Tbsp. olive oil to the pan. Add the onion, half the garlic, and soaked mushrooms to the pan. Cook until the onions are translucent and the mushrooms are fork tender. When vegetables are cooked, add the diced tomatoes (with juice from can) to the pan. Simmer the sauce on low for 6-8 minutes, or until the sauce reduces a bit. Season with sugar, salt and pepper to taste.

  • 4

    Prep & Cook the Meatballs

    In a large bowl, combine ground beef, remaining garlic, half the Asiago, half the parsley, and season with a pinch of salt and pepper. Roll in to 6 equal-sized meatballs. Place on a prepared baking sheet and cook for 12-15 minutes, or until the meatballs are browned and firm to the touch. Internal temperature should be 155F degrees.

  • 5

    Cook the Polenta

    Bring the 1 cup mushroom liquid and 3 cups water to a boil in a large pot. When water is boiling, slowly whisk in the polenta. Cook on low for 5 minutes, whisking constantly, or until polenta is creamy and soft. Whisk in 2 Tsp. olive oil and season with salt and pepper to taste.

  • 6

    Plate the Dish

    Place a dollop of polenta in the center of the plate. Lay three meatballs in the polenta. Top with mushroom ragout. Garnish with remaining parsley and Asiago cheese.

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