Italian Pork Meatballs & Polenta
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk
Chef
David Padilla
In Your Box (serves 2)
- ½ cup Polenta
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2 oz. Grated Parmesan
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⅗ oz. Butter
- 8 fl. oz. Marinara Sauce
- 2 tsp. Meatloaf Seasoning
- 2 oz. Baby Spinach
- 12 oz. Ground Pork
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.
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Nutrition (per serving)
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Calories818
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Carbohydrates50g
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Fat43g
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Protein48g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 1 Mixing Bowl
Before You Cook
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1 Form the Meatballs
In a mixing bowl, combine pork, 1 Tbsp. Parmesan cheese (reserve remaining for polenta), seasoning blend, and a pinch of pepper. Form mixture into 10 ping pong ball-sized meatballs.
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2 Cook the Meatballs
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add meatballs to hot pan and stir occasionally until browned all over and pork reaches a minimum internal temperature of 160 degrees, 12-14 minutes. Add spinach to pan and stir occasionally until wilted, 1-2 minutes. Stir in marinara and cook until warm, 1-2 minutes. While meatballs cook, cook polenta.
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3 Cook the Polenta
Once water is boiling, reduce to a simmer. Add polenta, whisking often until smooth, 4-6 minutes. Remove from burner and add butter, reserved Parmesan, ¼ tsp. salt, and a pinch of pepper. Whisk until thoroughly combined.
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4 Finish the Dish
Plate dish as pictured on front of card, topping polenta with meatballs. Spoon any additional sauce from pan over meatballs. Bon appétit!
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