I've been saving this recipe for a while. I actually had something like it at a delicious restaurant in town on a date night with 5ohHubby a few months ago. That week, I ran to the store and bought everything I could think of to attempt to recreate the ridiculous deliciousness of this meal. I didn't take pictures and I didn't blog it because I wasn't sure it would turn out. But it did. And it blows my spaghetti recipe out of the water. I quickly snapped a cellphone pic before I
gobbled it all up politely ate my dinner.
You could use these meatballs for spaghetti, subs, or whatever you can dream up. But I'm telling you, on polenta it is delicious.
Seriously, you guys have to try this.
The meatballs are really the key. I've got a few tricks up my sleeve, so prepare to be schooled in meatball making. By an Irish girl.
How do you like them apples?
The first little trick up my sleeve is to saute the onions, garlic, and parsley BEFORE adding them to the meat. This step really reduces the bitter flavors behind them and the crunchy texture in the meatball. You have to make sure to let the mixture cool a little before adding it because you don't want the heat to scramble the eggs... but I'm telling you, it's worth it.
I always make my meatballs out of ground turkey because
they sell it at Costco in large amounts for very cheap it's really good for you. I add a grill seasoning blend and Worcestershire sauce to kick up the flavor. I'm not really sure what it does, to be honest, and if you are please feel free to leave a comment below. I've literally spent seconds contemplating what the heck it is, but in the end I decided to go in blind. All I know is that it makes my meatballs amazing and so I use it. And you should, too.
I also throw in some Parmesan cheese, panko bread crumbs and not one, but two eggs. They make the meatballs thicker and more hearty than meatballs with just one egg. Then I just mix it all up with my hands and form large meatballs. I like to make my meatballs about the size of a lemon. I then stick a pre-cut cube of smoked mozzarella in the middle. I know this isn't the most attractive picture but this is really the key step to the meatballs. You guys have no idea.
Then I bake these bad boys at 350 for 20-25 minutes.
Pure meatball heaven.
While these meatballs are cooking, I usually boil the noodles and heat up the sauce. Not this time my friends. This time I used this little gem I found in my grocery store. I know you can make your own from scratch, but it takes like 45 minutes and I just don't have that kind of time. Plus, I found one with sundried tomatoes, so score! If you haven't had it before, you and polenta are going to be very good friends.
First, I sauteed a small shallot (although you could totally use an onion) and some garlic in a sauce pan. Then I sliced the polenta in the pan, added some chicken stock and mashed it with a potato masher until it was smooth. After letting it cook for a few minutes I added 1/4 a cup of marscapone cheese and a few cubes of smoked mozzarella. Creamy sundried tomato Polenta for the win.
To serve you ladle some polenta onto a plate, top with a few meatballs, and drizzle with tomato sauce. This is seriously so good, I can't even tell you. Savory, smokey, and a little sweet. I know it sounds complicated, but its seriously so easy. I made this in probably 30-35 minutes total. I loved it. 5ohHubby loved it. Even 5ohBaby loved it.
Seriously, make it.
You won't regret it.
Baked Stuffed Meatballs and Creamy Polenta
1 small onion-diced
1 small onion-diced
3 cloves garlic- diced
1/4 cup parsley
1lb ground turkey
1Tablespoon grill seasoning
2 teaspoons Worcestershire sauce
1/2 cup panko bread crumbs
1/2 cup shredded Parmesan cheese
smoked mozzarella- cubed
For Creamy Polenta:
One package polenta
1 small shallot
2 cloves garlic
3/4 cup chicken stock
1/4 cup marscapone cheese
left over smoked mozzarella
1 cup of tomato sauce
Preheat Oven to 350. Prepare a baking sheet.
Saute onion, garlic, and parsley in a small frying pan. Remove from heat and let cool. Combine the rest of the ingredients (except the smoked mozzarella) in a large bowl. Mix together thoroughly with hands and form large meatballs. Stuff each meatball with a cube of mozzarella and close meatball over the cheese. Place on the baking sheet. Bake meatballs for 20-25 minutes.
While meatballs are baking saute a small shallot and 2 cloves of garlic in a sauce pan. Add sliced polenta and chicken stock. Mash ingredients together and cook for 6-7 minutes. Add marscapone cheese and desired amount of mozzarella. Cook for a minute more, stirring together until cheese is melted and Polenta is creamy.