Why settle for mini meatballs when you can serve one MEGA one for each person? Our chefs snuck shredded zucchini into the meat mixture for more nutritional bang for your buck—not to mention a whole lot more moisture.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Wash and dry all produce. Preheat oven to 450 degrees. Halve, peel, and grate onion with a box grater. Grate zucchini into a medium bowl.
Add ground beef, panko, half the onions, 1 egg, and 1 Tablespoon Italian seasoning to bowl with zucchini. (Keep the other egg for another day.) Season generously with salt (we used 1 teaspoon kosher salt) and pepper. Combine thoroughly with your hands, and form into four large meatballs.
Bake the mega meatballs: Place meatballs on a lightly oiled baking sheet. Bake until no pink remains, about 20 minutes.
Heat a large drizzle of olive oil in a large pan over medium heat. Add garlic powder, remaining onions, and 1 Tablespoon Italian seasoning. Toss until softened, 3-4 minutes. Season with salt and pepper. Add tomatoes and ½ cup water. Simmer over low heat until rest of meal is ready. Season to taste with up to 1 teaspoon sugar and a generous pinch of salt and pepper.
Bring 4 cups water to a boil in a medium pot. Once boiling, add polenta and whisk constantly until thickened. Add more water, as necessary, to reach a creamy consistency. Stir in Parmesan and 1 Tablespoon butter. Season generously with salt and pepper. TIP: If polenta firms up before you’re ready to serve, simply reheat and whisk in a bit more water.
Finish and serve: When the mega meatballs are done, sprinkle with mozzarella and return to oven for 1-2 minutes, until fully melted. Plate the creamy polenta, and top with marinara sauce and a mega meatball. Enjoy!