Meatball Ragù over Parmesan Polenta
Elevated Dinners, Impressively Easy
- Eggs
- Milk
- Wheat
Nonna always said there was nothing like homemade meatballs, but we have to say it: these come very close. Thanks to a few clever tricks from our chefs, you’ll enjoy tender pan-seared cooked meatballs simmered in a savory tomato ragú with fresh spinach, all spooned over creamy Parmesan-swirled polenta—in just 15 minutes. And we can attest that it tastes like you spent all day making it.
Ingredients
1 unit
Tomato Paste
1 unit
Precooked Polenta
5 ounce
Spinach
8 ounce
Fully Cooked Beef Meatballs
(Contains: Eggs, Milk, Wheat)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Tomato
1 teaspoon
Garlic Powder
5 ounce
Marinara Sauce
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Dice tomato.
• Drizzle oil in a hot pan. Add meatballs; cook, stirring occasionally, until browned on all sides and warmed through, 3-5 minutes. Transfer to a plate. TIP: While meatballs cook, start polenta. • To same pan, add marinara, diced tomato, tomato paste, garlic powder, ¾ cup water, ½ tsp Italian Seasoning, a drizzle of olive oil, salt, and pepper (1½ cups water, 1 tsp Italian Seasoning, and a large drizzle of olive oil for 4). (Be sure to measure the Italian seasoning; we sent more!) Stir to combine. • Stir spinach into pan with sauce; cook, stirring occasionally, until spinach is wilted, 1-2 minutes. Taste and season with salt and pepper if desired. (TIP: Add splashes of water if sauce is too thick or spinach needs help wilting.) Remove from heat.
• In a pot, mix polenta and ¼ cup water (1⁄3 cup for 4); heat over medium heat. Mash with a potato masher until mostly smooth. • Stir in cheese, half the cream sauce base (all for 4), and 1 TBSP butter (2 TBSP for 4); cook, stirring constantly, until butter is melted and polenta is combined, 1 minute (precooked polenta is ready in a flash!). • Season with salt and pepper to taste. TIP: As the polenta cools, it will start to thicken. Add a splash of water and give the polenta a stir before serving if needed.
• Stir meatballs into pan with sauce. • Top Parmesan polenta with meatballs and sauce. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy polenta and savory sauce, though some found the premade meatballs bland or tough.
- Ease of prep: Quick and simple to make, but meatball packaging was difficult to open for many.
- Suggestions: Consider reducing water in sauce for thicker consistency; try adding extra herbs or cheese for more flavor.
- Portions: Some wanted more polenta or meatballs; others felt the sauce-to-polenta ratio was off.
- Texture: A few found the polenta grainy or soupy; meatballs were described as dense by some.
