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Monster Meatball Skillet with Polenta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Skillet
  • Medium Saucepan
  • Mixing Bowl

Ingredients
  

  • 1 lb ground beef
  • 1/2 cup Italian breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups marinara sauce
  • 1 cup coarse cornmeal
  • 4 cups chicken broth
  • 1/2 cup grated Parmesan cheese
  • 12 black olives, sliced in half
  • Fresh basil leaves for garnish

Instructions
 

  • In a mixing bowl, combine the ground beef, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until just combined, then form the mixture into 12 meatballs.
  • Press two olive halves into each meatball to create eyes. Set the meatballs aside.
  • Heat a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 8 minutes.
  • Pour the marinara sauce into the skillet around the meatballs. Reduce heat to low, cover, and simmer for 10 minutes until the meatballs are cooked through.
  • While the meatballs simmer, bring the chicken broth to a boil in a medium saucepan. Slowly whisk in the cornmeal. Reduce heat to low and cook, stirring often, for 15 minutes until thick and creamy.
  • Stir the Parmesan cheese into the cooked polenta until fully melted. Remove from heat.
  • Spoon the polenta onto plates or into shallow bowls. Top each serving with three meatballs and some of the sauce from the skillet. Add a few fresh basil leaves on top before serving.

Notes

Cook the polenta a little thicker than usual so it holds up better under the sauce and meatballs. If the sauce thickens too much while simmering, add a splash of broth to loosen it. Leftovers reheat well in a covered skillet over low heat with a little extra broth stirred in to restore the creamy texture of the polenta.
Course: Main Course
Cuisine: Italian
Equipment: Large Skillet, Medium Saucepan, Mixing Bowl