Meatballs with Creamy Polenta & Chimichurri

Category
Yields6 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
Chimichurri Ingredients
 ¼ cup parsley, leaves only
 ½ cup cilantro, leaves only
 1 tbsp oregano
 3 cloves garlic, finely minced
 ½ cup olive oil, good quality
 1 shallot, roughly chopped
 1 tsp red pepper flakes (optional)
 Kosher salt to taste
Meatball Ingredients
 1 (21.32 oz) package Strauss® Meatloaf Mix
 ¼ cup green onion or chives, minced
 2 large eggs
 ½ cup breadcrumbs or oatmeal
 1 tsp garlic powder
 2 tsp kosher salt
 ¼ cup parsley or cilantro, chopped
 ¼ cup parmesan or other dry cheese, finely grated
Polenta Ingredients
 1 cup yellow corn polenta
 4 cups water
 4 tbsp butter
 ½ tsp kosher salt
 ½ cup parmesan or dry cheese, finely grated (optional)
1

Preheat oven to 350°F.

2

To prepare the chimichurri, add all ingredients to a food processor and pulse until well incorporated, but not pureed. Season with salt to taste and set aside.

3

In a large mixing bowl, add meatball ingredients and mix until thoroughly blended and tacky. If your mixture is too wet, add additional breadcrumbs/oatmeal until it is pliable. Using ¼ cup measure or 2 oz ice cream scoop, measure and roll the meatball mixtures into balls and place on a baking sheet. Bake for approximately 35 minutes on the middle rack or until meatballs reach an internal temperature of 165°F.

4

While the meatballs are cooking, begin to prepare the polenta by adding the water, butter, and salt to large saucepan. Bring ingredients to a rolling boil and add polenta. Whisk continuously for about one minute and reduce heat to medium. Continue to stir the polenta until the mixture is incorporated and creamy, about 20 to 30 minutes. If it appears too thick, add a bit more water. Once polenta is finished cooking, set aside.

5

To serve, place the polenta in a bowl, top with meatballs, and drizzle with chimichurri.

Ingredients

Chimichurri Ingredients
 ¼ cup parsley, leaves only
 ½ cup cilantro, leaves only
 1 tbsp oregano
 3 cloves garlic, finely minced
 ½ cup olive oil, good quality
 1 shallot, roughly chopped
 1 tsp red pepper flakes (optional)
 Kosher salt to taste
Meatball Ingredients
 1 (21.32 oz) package Strauss® Meatloaf Mix
 ¼ cup green onion or chives, minced
 2 large eggs
 ½ cup breadcrumbs or oatmeal
 1 tsp garlic powder
 2 tsp kosher salt
 ¼ cup parsley or cilantro, chopped
 ¼ cup parmesan or other dry cheese, finely grated
Polenta Ingredients
 1 cup yellow corn polenta
 4 cups water
 4 tbsp butter
 ½ tsp kosher salt
 ½ cup parmesan or dry cheese, finely grated (optional)

Directions

1

Preheat oven to 350°F.

2

To prepare the chimichurri, add all ingredients to a food processor and pulse until well incorporated, but not pureed. Season with salt to taste and set aside.

3

In a large mixing bowl, add meatball ingredients and mix until thoroughly blended and tacky. If your mixture is too wet, add additional breadcrumbs/oatmeal until it is pliable. Using ¼ cup measure or 2 oz ice cream scoop, measure and roll the meatball mixtures into balls and place on a baking sheet. Bake for approximately 35 minutes on the middle rack or until meatballs reach an internal temperature of 165°F.

4

While the meatballs are cooking, begin to prepare the polenta by adding the water, butter, and salt to large saucepan. Bring ingredients to a rolling boil and add polenta. Whisk continuously for about one minute and reduce heat to medium. Continue to stir the polenta until the mixture is incorporated and creamy, about 20 to 30 minutes. If it appears too thick, add a bit more water. Once polenta is finished cooking, set aside.

5

To serve, place the polenta in a bowl, top with meatballs, and drizzle with chimichurri.

Meatballs with Creamy Polenta & Chimichurri
IngredientsDirections