|2 servings||calories per servings 550||protein serving 35 g||carbs per serving 67 g||total fat per serving 16 g|
Delicious, homemade, grass-fed beef meatballs are quick and easy when baked on a sheet pan in your oven. Plus, they’ll warm your kitchen up with the familiar smell of spaghetti night… though for this meal, we switch it up with a bed of creamy polenta dressed up with Parmesan and fresh spinach.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||67 g|
|Dietary Fiber||5 g|
In a large bowl, combine panko and 1/4 cup milk. Let stand to absorb.
MISE EN PLACE
• Heat oven to 400° F.
• Peel and finely chop shallot.
• Peel and finely chop garlic.
• Roughly chop spinach.
• 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.
• 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.
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.
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.
• 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.
• Divide polenta between 2 bowls, and top with meatballs.
• Spoon tomato-garlic sauce over top. Garnish with remaining Parmesan and parsley, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...