Meatballs With Fennel and Polenta

Meatballs With Fennel and Polenta
Paul Sirisalee
Cooked until they burst, grape tomatoes provide a pop of color and juicy sweetness to this dish.

Get the recipe.
Serves 4
preparation
30
minutes
cooking
50
minutes

Ingredients

20
Easy Meatballs
3
tablespoons
olive oil
1
large bulb fennel, thinly sliced
1
pint
grape tomatoes, halved
3/4
cup
white wine
kosher salt and black pepper
1
cup
instant polenta
2
tablespoons
unsalted butter
1/4
cup
grated Parmesan
2
tablespoons
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.

 

Kristin Evans Dittami
September 2012

Nutritional Information

  • Per Serving
  • Calories 585
  • 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
What does this mean? See Nutrition 101.