Meatballs on a bed of polenta

Name: Meatballs on a bed of polenta - Demetra E.
Ingredients: 900 g minced meat; 2 eggs; 2 slices of flour; green parsley; 1 head of garlic; 3 slices of dried bread; 1 carrot; spices; salt to taste; pepper; polenta; cornmeal; water; salt to taste; for the sauce: 300 g sour cream; 3 tablespoons of flour; 50 g butter; pepper; salt to taste

Diverse - Meatballs on a bed of polenta by Demetra E. - Recipia

Meatballs on a bed of polenta: a traditional, comforting, and flavorful recipe Preparation time: 30 minutes Baking time: 20 minutes Total time: 50 minutes Number of servings: 4 On a chilly day, nothing compares to a platter of aromatic meatballs served on a bed of creamy polenta. This meatball recipe on a bed of polenta is inspired by culinary tradition, with deep roots in our cuisine. These meatballs are not just a nourishing dish but also a perfect combination of textures and flavors that will warm your soul. Let’s discover together how to prepare them step by step! Ingredients For the meatballs: - 900 g ground meat (preferably a mix of pork and beef for a rich texture) - 2 eggs (to bind the mixture) - 2 slices of bread (ideally a bit stale, to soak well) - 3 slices of dry bread (to add consistency) - 1 large carrot (grated) - 1 head of garlic (peeled and crushed) - A handful of fresh parsley (finely chopped) - Spices to taste (paprika, basil, and thyme are excellent) - Salt and pepper (to taste) For the polenta: - 250 g cornmeal - 1 liter water - Salt, to taste For the sauce: - 300 g sour cream (preferably fatty for a creamy sauce) - 3 tablespoons flour - 50 g butter (for a rich flavor) - Pepper and salt, to taste Instructions Step 1: Preparing the meatballs 1. Start by soaking the slices of bread in water. Let them absorb the liquid for a few minutes, then squeeze well to remove excess water. 2. In a large bowl, add the ground meat, squeezed bread, grated carrot, crushed garlic, and chopped parsley. Add the eggs and season with salt, pepper, and your favorite herbs. 3. Mix all the ingredients well until you obtain a homogeneous mixture. It is important that all ingredients are well incorporated to achieve juicy meatballs. 4. Wet your hands with water so the mixture doesn’t stick, and form small balls the size of golf balls. 5. In a deep pan, heat oil over medium heat. Fry the meatballs on all sides until golden and crispy, then remove them onto a paper towel to absorb excess oil. Step 2: Preparing the polenta 1. In a large pot, bring the water to a boil. Add salt to taste. 2. When the water is boiling, gradually add the cornmeal, stirring continuously to prevent lumps from forming. 3. Reduce the heat and continue to stir for 10-15 minutes, until the polenta becomes creamy and pulls away from the sides of the pot. You can adjust the consistency by adding more water or cornmeal, as preferred. Step 3: Preparing the sauce 1. In a pan, melt the butter over medium heat. When fully melted, add the flour and mix well, letting it brown slightly for a few minutes. 2. Gradually add the sour cream, stirring constantly to avoid lumps. Let the sauce simmer until it thickens. Season with salt and pepper to taste. Step 4: Assembling and baking 1. Preheat the oven to 180°C. Grease a baking dish with butter. 2. In an even layer, place the polenta in the dish, followed by the fried meatballs. Pour the sour cream sauce over the meatballs. 3. Place the dish in the oven for about 20 minutes, or until the sauce is well set and the meatballs are golden on top. Serving Serve the meatballs on a bed of polenta hot, alongside a fresh green salad or pickles for a delicious contrast. This dish can be accompanied by a glass of red wine or a craft beer, which will highlight the rich flavors of the meal. Useful tips - Vegetarian option: Replace the ground meat with chopped mushrooms or tofu, and add aromatic spices for an intense flavor. - Leaner meatballs: You can bake the meatballs instead of frying them. Place them on a baking sheet lined with parchment paper and bake at 180°C for 25-30 minutes. - Storage: The meatballs can be kept in the refrigerator for 2-3 days, and the polenta can be reheated with a little milk or water to restore its creaminess. Nutritional benefits This dish is rich in protein due to the meat, while the polenta provides complex carbohydrates, being a good source of energy. The carrot and parsley add essential vitamins and minerals, contributing to a balanced diet. Frequently asked questions 1. Can I use turkey meat for the meatballs? Yes, turkey meat is a lighter option, but make sure to add enough spices to enhance the flavor. 2. How can I make the polenta creamier? Gradually add milk or sour cream during preparation for a richer texture. 3. What else can I add to the sauce? You can experiment with herbs or grated cheese for a more complex sauce. A meal of meatballs on a bed of polenta is a wonderful choice to gather the family at the table, evoking beautiful memories and providing a moment of joy. Enjoy your meal!

Meatballs on a bed of polenta

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