Fennel Pork Meatballs

with polenta, marinara, and cheesy ciabatta

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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)

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

  • Calories
    742
  • Carbohydrates
    53g
  • Fat
    28g
  • Protein
    64g
  • Sodium
    1617mg

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

  • Fennel Pork Meatballs with polenta, marinara, and cheesy ciabatta
    1

    Prepare the Ingredients

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

  • Fennel Pork Meatballs with polenta, marinara, and cheesy ciabatta
    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.

  • Fennel Pork Meatballs with polenta, marinara, and cheesy ciabatta
    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 ½ tsp. olive oil and meatballs to hot pan. Cook, flipping meatballs often, until browned on all sides, 4-5 minutes.

  • Fennel Pork Meatballs with polenta, marinara, and cheesy ciabatta
    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.

  • Fennel Pork Meatballs with polenta, marinara, and cheesy ciabatta
    5

    Make the Polenta

    Bring a small pot with 2¼ 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.

  • Fennel Pork Meatballs with polenta, marinara, and cheesy ciabatta
    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.