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Best Meatballs - Ever
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Best Meatballs - Ever

Best Meatballs - Ever

Ok, you don't have to make giant half pounders, but they sure are inpressive!

Makes 4 giant, 8 medium or 16 small

Ingredients

Meatballs

  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1/2 onion, grated and squeezed
  • 3 cloves garlic minced
  • 1 cup breadcrumbs
  • 2 tablespoons each fresh basil, parsley and tarragon - or 1.5 teaspoons each dried
  • 2 teaspoons red pepper flakes
  • ½ cup ricotta
  • 2 tablespoons marinara
  • 1/2 cup Parmesan cheese
  • 2 eggs

Polenta

  • 1 cup milk
  • 1 cup chicken or vegetable broth, even water
  • 1/2 teaspoon kosher salt
  • 1/2 cup dry polenta
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter
  • 2 tablespoons ricotta
  • 1 tablespoon olive oil
  • Black pepper to taste

Directions

Meatballs

  1. Preheat oven to 375
  2. Combine all ingredients in a large bowl, mix well to combine, shape into whatever size your want and place on a parchment lined baking sheet
  3. Cook until 160 degrees - FYI, I made four huge 1/2 pounders, and they took about 45 minutes
  4. Meanwhile make the polenta

Polenta

  1. Combine and milk & brothor water in a small pot, bring to a boil

  2. Whisk in salt and polenta, reduce heat to low and continue whisking to remove lumps
  3. Cook 20-25 minutes until thick and creamy
  4. Remove from heat and add butter, ricotta, Parmesan and butter – stir until smooth and creamy
  5. Serve with extra parmesan and black pepper

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