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Meatballs With Fennel and Polenta

Meatballs With Fennel and Polenta
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2012

Nutritional Information

  • Per Serving
  • Calories 585
  • Fat 30g
  • Sat Fat 10g
  • Cholesterol 142mg
  • Sodium 929mg
  • Protein 33g
  • Carbohydrate 43g
  • Sugar 3g
  • Fiber 5g
  • Iron 6mg
  • Calcium 196mg
What does this mean? See Nutrition 101 .

Quick Tip

Bottle of red wine with cork and corkscrew
Sauvignon blanc is a good, dry, and economical wine to use in this dish.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.