Meatballs With Fennel and Polenta

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

Ingredients

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.
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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