Italian Meatballs
Creamy Polenta
Wine Recommendation
Gabbiano Chianti
Ingredients
- 1 lb ground beef
- 1 lb ground sweet Italian sausage
- 1½ cups finely chopped onion, divided
- 8 cloves garlic, minced and divided
- ¾ cup quick cooking oats
- ½ cup ricotta cheese
- 2 large eggs, lightly beaten
- 3 Tbsp minced fresh basil, divided
- 3 Tbsp minced fresh parsley, divided
- 2½ tsp salt, divided
- 1 tsp pepper
- ½ tsp crushed red pepper
- ¼ cup olive oil
- 3 Tbsp tomato paste
- ¾ cup red wine
- 2 (28-oz) cans whole tomatoes, chopped
- 2 cups chicken broth
- 1 Tbsp chopped fresh oregano
- 1½ tsp sugar
Instructions
- Preheat oven to 400°F. Combine beef, sausage, ½ cup onion, 4 cloves minced garlic, oats, ricotta, eggs, 2 Tbsp basil, 1 Tbsp parsley, and 1 tsp each salt and pepper in a large bowl. Shape mixture into 2-inch meatballs.
- Place meatballs on a lightly greased wire rack on a rimmed baking sheet; bake 20 minutes.
- Meanwhile, cook 1 cup onion, 4 cloves minced garlic, and red pepper in hot oil in a large Dutch oven over medium heat until tender.
- Add tomato paste; cook, stirring, 2 minutes. Add wine; bring to a boil, reduce heat, and simmer 3 minutes. Add tomatoes, broth oregano, sugar, 1 Tbsp basil, 2 Tbsp parsley, and 1½ tsp salt. Bring to a boil, reduce heat, and simmer 45 minutes, stirring occasionally.
- Add meatballs, and simmer 30 minutes.
Side Dish Ingredients
- 2 (32-oz) cartons vegetable broth
- 1 cup coarse ground polenta
- 1 cup ricotta cheese
- ¼ cup heavy cream
Side Dish Instructions
- Bring broth to a boil in a large saucepan; slowly whisk in polenta. Reduce heat, and simmer, whisking often until slightly thickened. Cover, and simmer 30 minutes, whisking occasionally until mixture is very thick and creamy.
- Stir in cheese and cream until blended. Season with salt and pepper, if desired.
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
