Meatballs With Fennel and Polenta
Serves 4|
Hands-On Time:
|
Total Time:
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
- Cook the meatballs according to the recipe directions.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the fennel and cook until tender, 5 to 7 minutes.
- 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.
- 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.
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
Sauvignon blanc is a good, dry, and economical wine to use in this dish.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
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.
