Meatballs & Polenta: Comfort Food that Costs Less

Ingredients

• 1 lb Ground Beef (80% lean, preferably bulk for cost savings)
• 1 lb Ground Pork (Adds moisture and flavor)
• 1 cup Breadcrumbs (Plain, fine‑ground)
• 0.5 cup Whole Milk (Room temperature)
• 1 Large Egg (Room temperature)
• 2 tbsp Fresh Parsley (Chopped)
• 1 tbsp Fresh Thyme (Leaves stripped and chopped)
• 1 tsp Salt (Kosher or sea salt)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 medium Onion (Finely diced)
• 4 Garlic Cloves (Confit in olive oil, then minced)
• 2 cup Olive Oil (Extra‑virgin, for confit and sauté)
• 4 cup Chicken Broth (Low‑sodium)
• 1 cup Polenta (Coarse Cornmeal) (Yellow cornmeal)
• 0.25 cup Mascarpone Cheese (Room temperature, adds creaminess)
• 2 cup Kale (Stems removed, roughly chopped)
• 2 cup Marinara Sauce (Jarred, any quality you like)
• 2 tbsp Parmesan Cheese (Freshly grated, optional garnish)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you finish prep work.

   Time: PT10M

   Temperature: 400°F

2. Make Garlic Confit

   Place the 4 garlic cloves in a small saucepan, cover with olive oil, and simmer over low heat (around 90°C) until the cloves are fork‑tender but not browned, about 30 minutes.

   Time: PT30M

3. Sauté Onion

   Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Prepare Polenta

   In the same saucepan used for the garlic confit, discard the garlic cloves (reserve the oil) and add 4 cups chicken broth. Bring to a simmer, then whisk in 1 cup polenta gradually. Stir continuously for 10‑12 minutes until thick and creamy. Stir in ¼ cup mascarpone until fully incorporated.

   Time: PT12M

   Temperature: Simmer

5. Sauté Kale

   Add a splash of the garlic‑infused olive oil to the skillet, then toss in the chopped kale. Sauté for 4 minutes, or until wilted but still bright green.

   Time: PT4M

   Temperature: Medium‑high

6. Soak Breadcrumbs

   Place 1 cup breadcrumbs in a small bowl, pour over ½ cup milk, and let sit for 2 minutes to absorb.

   Time: PT2M

7. Mix Meatball Ingredients

   In a large mixing bowl combine the soaked breadcrumbs, ground beef, ground pork, the sautéed onion, 1 egg, 2 tbsp chopped parsley, 1 tbsp chopped thyme, minced confit garlic (2 cloves), 1 tsp salt, and ½ tsp pepper. Gently mix with hands or a wooden spoon until just combined—do not over‑mix.

   Time: PT5M

8. Form Meatballs

   Portion the mixture into 1½‑inch balls (about 24 balls). Place them on a parchment‑lined baking sheet, leaving a little space between each.

   Time: PT5M

9. Bake Meatballs

   Bake the meatballs in the preheated oven for 20 minutes, turning once halfway through, until they are golden brown and cooked through (internal temp 160°F/71°C).

   Time: PT20M

   Temperature: 400°F

10. Heat Marinara Sauce

    While the meatballs finish baking, pour 2 cups marinara sauce into a saucepan and warm over medium heat for 5 minutes, stirring occasionally.

    Time: PT5M

    Temperature: Medium

11. Combine & Plate

    Toss the baked meatballs with the warmed marinara sauce. Spoon creamy polenta onto plates, top with meatballs and sauce, scatter the sautéed kale, and finish with a drizzle of the garlic‑infused oil and optional grated Parmesan.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g