Mega Meatball Marinara

Name: Mega Meatball Marinara with Creamy Polenta, Zucchini, and Mozzarella Cheese
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 16 ounce Ground Beef; 2 unit Eggs; 1 unit Zucchini; 1 unit Yellow Onion; 2 box Crushed Tomatoes; 1 teaspoon Garlic Powder; 2 tablespoon Italian Seasoning; 1 cup Panko Breadcrumbs; 1 cup Polenta; ½ cup Parmesan Cheese; 1 cup Mozzarella Cheese; 1 tablespoon Butter; 1 teaspoon Sugar; 4 teaspoon Olive Oil; unit Salt; unit Pepper

with Creamy Polenta, Zucchini, and Mozzarella Cheese

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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.

Tags:

Child friendly

•Family Friendly

Allergens:

Egg

•Gluten

•Milk

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 Time30 minutes

Prep Time

DifficultyMedium

Ingredients

/ serving 4 people

16 ounce

Ground Beef

2 unit

Eggs

1 unit

Zucchini

1 unit

Yellow Onion

2 box

Crushed Tomatoes

1 teaspoon

Garlic Powder

2 tablespoon

Italian Seasoning

1 cup

Panko Breadcrumbs

1 cup

Polenta

½ cup

Parmesan Cheese

1 cup

Mozzarella Cheese

Not included in your delivery

1 tablespoon

Butter

1 teaspoon

Sugar

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories662 kcal

Energy (kJ)2769.8 kJ

Fat30 g

Saturated Fat14 g

Carbohydrate62 g

Sugar12 g

Dietary Fiber6 g

Protein41 g

Cholesterol149 mg

Sodium858 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

•Bowl

•Grater

•Baking Sheet

•Large Pan

•Pot

Instructions

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!