Meatballs and Tomato Basil Sauce over Polenta Bowls
Ingredients
Tomato Basil Sauce
4strips bacon
1yellow oniondiced
2 clovesgarlicminced
28 oz.can crushed tomatoes
1/3 cupminced fresh Italian parsley
1 Tbs.granulated sugar
3/4 tsp.red pepper flakes
1/4cupfresh basilchiffonade
Kosher salt and freshly ground black pepperto taste
Meatballs
16oz.ground sirloinmay substitute half ground turkey or ground pork, if desired
1egg
1tsp.dried parsley
¾cupgrated Parmesan cheese
½tsp.fennel seeds
1slicewhite breadcrumbled finely
Kosher salt and freshly ground black pepperto taste
1cupdry polenta
shredded parmesanfor garnishing
Instructions
In a saute pan or skillet, cook bacon until crispy over medium high heat; remove to a paper towel-lined plate to drain.
In bacon drippings, cook onion over medium heat until translucent, approx. 6-8 minutes. Stir in garlic and continue to cook another 30 seconds, or just until garlic is fragrant. Add tomatoes, parsley, sugar, and pepper flakes. Simmer 15-20 minutes; stir in basil, then season sauce to taste with salt and pepper.
In a large mixing bowl, combine sirloin with turkey, egg, parsley, parmesan, fennel seeds and bread; mix well, then season with salt and pepper.
Shape mixture into meatballs approx. 1 ½ -2 inches in size and place into a greased and bake for 20 minutes for in preheated 450 degree F. oven, until nicely browned.
Remove cooked meatballs from any fats that have accumulated in the baking dish and place into prepared Tomato Basil Sauce; simmer in sauce for 15-20 minutes. Meanwhile, cook 1 cup dried polenta according to package directions.
To serve, pour sauce over bowls of soft, warm polenta then top with meatballs; garnish with freshly shredded parmesan, if desired.