Pork & Ricotta Meatballs with Creamy Polenta & Broccolini (Blue Apron)

By LaurenCocch16

Ingredients

• 1 lb ground pork
• 1 cup polenta
• 28 oz can crushed tomatoes
• 4 cloves garlic, minced
• 1 bunch broccolini
• 1 large bunch parsley, finely chopped
• 3 Tbsp butter
• 1/2 cup part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/3 cup Panko breadcrumbs
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp ground coriander
• 1/8 tsp whole fennel seeds
• Salt & pepper
• Olive oil
• water

Details

Servings 4
Preparation time 5mins
Cooking time 30mins

Preparation

Step 1

1. Heat medium pot of salted water to boiling on high. Cut off bottom inch of broccolini and halve the stalks crosswise. Add the broccolini to the pot of boiling water. Cook 3-5 minutes, or until the stalks are tender when pierced with a knife. Drain thoroughly and set aside in a warm place. Wipe out the pot.

2. While the broccolini cooks, in a large bowl, combine the ground pork, ricotta cheese, breadcrumbs, spices, parsley, half the Parmesan cheese, and half the garlic; season with salt & pepper. Gently mix until just combined. Using your hands, form the mixture into 24 equal-sized meatballs, each about 1" in diameter.

3. In large nonstick pan, heat 1 Tbsp olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4-6 minutes, or until browned on all sides. Carefully drain off and discard any excess oil from pan.

4. While the meatballs cook, in the pot used to cook the broccolini, combine 4 cups water and big pinch of salt. Heat to boiling on high. Once boiling, slowly add polenta, whisking to break up any clumps. Reduce heat to low and simmer, whisking occasionally, 10-12 minutes, or until thickened and tender.

(If polenta seems to thick, add up to 1/4 cup of water to achieve desired consistency.)

5. Remove from heat and add the butter; whisk until thoroughly combined. Season with salt & pepper to taste. Cover and set aside in warm place.

6. While the polenta cooks, add the remaining garlic to the pan of meatballs; season with salt & pepper. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the crushed tomatoes and 1/4 cup water; season with salt & pepper. Cook, stirring occasionally, 6-8 minutes, or until the sauce has thickened and the meatballs are cooked through.

7. Remove from heat, season with salt & pepper to taste. Divide the cooked polenta between 4 bowls. Top with meatballs and sauce, then top with cooked broccolini. Garnish with remaining Parmesan cheese.