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Meatball Ragù over Parmesan Polenta
Meatball Ragù over Parmesan Polenta

Meatball Ragù over Parmesan Polenta

Elevated Dinners, Impressively Easy

Recipe Development Team
Recipe Development TeamPublished on August 22, 2023

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.

Tags:
New
Easy Prep
Quick
Allergens:
Eggs
Milk
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time
DifficultyMedium

Ingredients

serving amount

1 unit

Tomato

8 ounce

Fully Cooked Beef Meatballs

(Contains: Eggs, Milk, Wheat)

5 ounce

Marinara Cup

1 unit

Tomato Paste

1 teaspoon

Garlic Powder

1 tablespoon

Italian Seasoning

5 ounce

Baby Spinach

8.8 ounce

Precooked Polenta

3 tablespoon

Parmesan Cheese

(Contains: Milk)

4 ounce

Cream Sauce Base

(Contains: Milk)

Not included in your delivery

1 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving
Calories660 kcal
Fat42 g
Saturated Fat18 g
Carbohydrate43 g
Sugar11 g
Dietary Fiber5 g
Protein30 g
Cholesterol160 mg
Sodium2730 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pan
Pot

Instructions

Prep
1

• Wash and dry produce. • Dice tomato.

Sizzle
2

• 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.

Simmer
3

• 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.

Serve
4

• Stir meatballs into pan with sauce. • Top Parmesan polenta with meatballs and sauce. Serve.

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