Meatballs With Fennel and Polenta

meatballs-fennel-polenta
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 585 calories
    • Fat 30 g
    • Sat Fat 10 g
    • Cholesterol 142 mg
    • Sodium 929 mg
    • Protein 33 g
    • Carbohydrate 43 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 6 mg
    • Calcium 196 mg
  • September 2012

Ingredients

  1. Check 20 Easy Meatballs
  2. Check 3tablespoons olive oil
  3. Check 1 large bulb fennel, thinly sliced
  4. Check 1pint grape tomatoes, halved
  5. Check 3/4cup white wine
  6. Check kosher salt and black pepper
  7. Check 1cup instant polenta
  8. Check 2tablespoons unsalted butter
  9. Check 1/4cup grated Parmesan
  10. Check 2tablespoons chopped fresh parsley

Directions

  1. Cook the meatballs according to the recipe directions.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the fennel and cook until tender, 5 to 7 minutes.
  3. Add the meatballs, tomatoes, and wine; season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook until the tomatoes begin to burst, 7 to 9 minutes.
  4. Meanwhile, cook the polenta according to the package directions; stir in the butter. Serve the meatballs over the polenta and sprinkle with the Parmesan and parsley.