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

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

In Your Box (serves 2)

  • ½ cup Polenta
  • Info
    2 oz. Grated Parmesan
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Small Pot
  • 1 Mixing Bowl

Before You Cook

  • 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.

  • 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.

  • 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.

  • 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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