skip to Main Content

Meatballs + Polenta

OOOOOF. That’s the noise we made when Chef Matt told us these guys/gals (the meatballs) were back on the menu this week. Like, dream come true? AND on National Meatball Day, the biggest meatball holiday of the year? C’mon Matt, you know us too well. Maybe Chef Matt is more like a Fairy Godfather who grants all our wishes, which would make sense because we honestly don’t know how he hit the nail on the head with this one. Did he know this polenta was in our dreams last night? Cause a three cheese blend homemade polenta doesn’t just magically appear in front of you. Or…maybe it does, cause, it kinda just did. The tomato sauce we kept simple, with San Marzanos, garlic, and basil. The green beans, with their hint of lemon and salty snap of capers, add the perfect touch of acidity to this warm and filling meal. Time to dig into this dream come true, yes please!

What’s in your bag:

  • Meatballs!
  • Tomato sugo
  • Truffle polenta 
  • Green beans + caper butter

What you’ll need from home:

  • 1 medium saucepan
  • 1 small saucepan
  • Butter
  • Salt + pepper
  • (2) Aluminum foil-lined sheet trays

Total prep time: 15 minute

The Meatballs & Sugo

  1. Preheat the oven to 400F. Once hot, pop the meatballs onto the tray and heat for 5-7 minutes.
  2. Meanwhile, pour your sauce into your medium saucepan and bring to a simmer. 
  3. Once the timer for your meatballs ding, take them out of the oven and nestle them into your simmering sauce. 
  4. Continue to heat over medium heat for an additional 5-7 minutes, stirring occasionally.

The Polenta 

  1. Grab a small saucepan. For every portion of polenta you ordered, add 1½ tbsp water and 1 pat of butter (so if you got 2, it would be 3 tbsp and 2 pats of butter. Ya know, math). Bring it all to a simmer. 
  2. Once you’ve got a good simmer, add the polenta. Break it up with the back of a spoon, and stir until it’s nice and silky smooth. Don’t worry if it looks clumpy – it’ll smooth out! Add more water if necessary to thin it out.
  3. Over medium heat, stir until the polenta is bubbly, about 3-5 minutes. Once it’s hot, taste and season! 

The Green Beans

  1. Set your oven to high broil. On an aluminum foil-lined sheet tray, broil the green beans for 1-2 minutes just until warm.

Plate by spooning the polenta onto the center of your plate, placing the meatballs on top with your sugo, and the green beans alongside.

That’s it! Dinner solved, dinner served. #weareWECO

Back To Top