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Meatballs With Fennel and Polenta


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Rate this recipe 4.8/5 (4 Votes)


  • 20 Easy Meatballs
  • 3 tablespoons olive oil
  • 1 large bulb fennel, thinly sliced
  • 1 pint grape tomatoes, halved
  • 3/4 cup white wine
  • kosher salt and black pepper
  • 1 cup instant polenta
  • 2 tablespoons unsalted butter
  • 1/4 cup grated Parmesan
  • 2 tablespoons chopped fresh parsley


Adapted from


Step 1

1.Cook the meatballs according to the recipe directions.

2.Meanwhile, heat the oil in a large skillet over medium heat. Add the fennel and cook until tender, 5 to 7 minutes.

3.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.

4.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.

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