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About the Dish

  • Panko

    Panko

  • Whole Milk

    Whole Milk

  • Shallot

    Shallot

  • Parmesan Cheese

    Parmesan Cheese

  • PeachDish Salt

    PeachDish Salt

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Polenta

    Polenta

  • Garlic

    Garlic

  • Tomato Sauce

    Tomato Sauce

  • Parsley

    Parsley

  • Spinach

    Spinach

  • Farm Eggs

    Farm Eggs

METHOD

1
In a large bowl, combine panko and 1/4 cup milk. Let stand to absorb.
2
MISE EN PLACE • Heat oven to 400° F. • Peel and finely chop shallot. • Peel and finely chop garlic. • Roughly chop spinach.
3
• Add to panko mixture egg, half of shallot, one third of Parmesan and 1/4 teaspoon PeachDish Salt. • Using your hands or a wooden spoon, mix in beef.
4
• Grease a baking sheet with 1 teaspoon olive oil. • Form 12 meatballs, 1 1/2-inches in diameter. Arrange on baking sheet, leaving about 1 inch between each. • Bake in oven until browned and cooked through, 20-25 minutes.
5
While meatballs bake, cook polenta: • Place a small saucepan with a lid over medium-high heat. Add 2 1/4 cups water and 1/4 teaspoon PeachDish Salt. • When water simmers, stir in polenta. • When liquid simmers, reduce heat to medium-low. Cook, stirring occasionally, until polenta is tender and water is absorbed, 15-20 minutes.
6
While polenta cooks, make tomato sauce: • Place a small saucepan over medium heat. Add 1 teaspoon olive oil. When hot, stir in garlic and remaining shallot. Cook, stirring often, until tender, about 2 minutes. • Stir in tomato sauce, 1/4 teaspoon PeachDish Salt and half of parsley. • When sauce simmers, taste and adjust seasoning as desired. Keep warm over low heat.
7
• When polenta is creamy and tender, fold in spinach to wilt. • Stir in half of remaining Parmesan and 1 teaspoon olive oil. Taste and adjust seasoning as desired.
8
• Divide polenta between 2 bowls, and top with meatballs. • Spoon tomato-garlic sauce over top. Garnish with remaining Parmesan and parsley, and enjoy!