Rating: 3.5 stars
30 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 4
  • 30 Ratings
Kristin Evans Dittami

Gallery

Credit: Paul Sirisalee

Recipe Summary

hands-on:
30 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the meatballs according to the recipe directions.

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  • 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.

Nutrition Facts

585 calories; fat 30g; saturated fat 10g; cholesterol 142mg; sodium 929mg; protein 33g; carbohydrates 43g; sugars 3g; fiber 5g; iron 6mg; calcium 196mg.
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