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Italian meatballs with baked polenta
Herb‑infused Italian meatballs simmered in a tomato sauce with pesto rosso, placed on a creamy polenta and baked. A complete, flavorful and comforting dish, perfect for a weeknight dinner.
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Cost Breakdown
Critical Success Points
- • Form uniformly sized meatballs (≈20 g)
- • Brown the meatballs before cooking to create a protective crust
- • Color the polenta before adding milk for a lightly toasted texture
- • Chill the polenta to firm it before cutting
Safety Warnings
- • Very hot olive oil can splatter: handle with care.
- • Use gloves or a mitt when handling the hot saucepan.
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