Meal Kit

Fennel Pork Meatballs

with polenta, marinara, and cheesy ciabatta

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

E ora, un pasto con polpetta e polenta. Polenta comes to us from Italy, where it's been enjoyed since Roman times. Here, it forms a base for plump meatballs, made with sweet and subtle fennel seed and resting on tomato sauce. E non è tutto! Cheesy bread rounds out this filling and delicious weekday meal.

In Your Box (serves 2)

  • 14 oz. Ground Pork
  • Info
    5 fl. oz. Pizza Sauce
  • ½ cup Quick-Cooking Polenta
  • Info
    2 oz. Shredded Mozzarella
  • Info
    3 Tbsp. Meatloaf Seasoning
  • Info
    ⅗ oz. Butter
  • ¼ oz. Parsley
  • 2 Garlic Cloves
  • 1 tsp. Fennel Seed
  • Info
    1 Ciabatta Bread Roll

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan
  • 1 Small Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Halve ciabatta lengthwise. Stem and mince parsley. Mince garlic..

  2. 2

    Make the Pork Mixture

    Add ground pork, meatloaf seasoning, and half the parsley (reserve remaining for garnish) to a medium mixing bowl. Add garlic, 1 Tbsp. olive oil, and fennel to a cold, medium non-stick pan. Place pan over medium heat, and cook, stirring occasionally, until garlic is golden brown and aromatic, 2-3 minutes. Transfer garlic and fennel to bowl with pork. Carefully combine pork mixture thoroughly, ensuring meat is evenly seasoned. Reserve pan; no need to wipe clean.

  3. 3

    Form and Sear Meatballs

    Form pork mixture into eight golf ball-sized meatballs. Return pan used to cook garlic to medium-high heat. Add 1/2 tsp. olive oil and meatballs to hot pan. Cook, flipping meatballs often, until browned on all sides, 4-5 minutes.

  4. 4

    Finish Meatballs and Make Cheesy Bread

    Transfer meatballs to one half of prepared baking sheet. Wipe pan clean and add pizza sauce to pan. Place pan on stove top. The sauce will warm from residual heat in pan; no need to heat. Place ciabatta on other half of baking sheet. Top with mozzarella. Bake until cheese is golden brown and meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes. While meatballs and cheesy bread cook, make polenta.

  5. 5

    Make the Polenta

    Bring a small pot with 21/4 cups water to a boil. Once water is boiling, reduce to a simmer. Add polenta, whisking often, until polenta is smooth, 4-6 minutes. Remove from burner, add butter, and whisk until thick and porridge-like. Season to taste with salt and pepper.

  6. 6

    Plate the Dish

    Scoop a serving of polenta into a shallow bowl or a high-sided plate. Top with sauce and meatballs. Garnish with remaining parsley. Halve cheesy bread diagonally and serve alongside.

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