Meatballs With Polenta & Parmesan Brodo

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from wsj.com

Ingredients

  • 2

    large Parmesan rinds

  • 2

    cups grated Parmesan, plus extra to garnish

  • 2

    bay leaves

  • 1

    shallot, peeled and halved

  • 8

    cups water

  • 5

    tablespoons olive oil, plus extra to garnish

  • Salt

  • Freshly ground black pepper

  • 2

    pounds ground beef, preferably chuck

  • 2

    tablespoons soy sauce

  • 2

    tablespoons finely chopped parsley

  • 1

    whole egg, beaten

  • 3/4

    tablespoon Berbere spice mix, or 1/2 tablespoon ground cayenne plus 1 teaspoon ground cardamom

  • 1

    cup quick-cooking polenta

Directions

Preheat oven to 425 degrees. Make brodo: In a medium pot, combine Parmesan rinds, 1 cup grated Parmesan, bay leaves, shallot halves, 2 cups water, 2 tablespoons oil and a pinch each of salt and pepper. Set pot over high heat and bring to a boil. Reduce heat to medium and simmer until reduced by half, about 15 minutes. Strain, discard all solids and return brodo to pot. Set pot over a low flame and keep brodo at a low simmer until ready to serve. Meanwhile, in a large bowl mix ground beef with soy sauce, chopped parsley, egg and spices until well combined. Using wet hands, roll beef into golf-ball-size meatballs. Arrange meatballs on a large baking sheet and roast on center rack until just rosy, or 125 degrees, at center, about 10 minutes. Let rest at least 5 minutes before serving. Meanwhile Make Polenta: In a medium pot heat remaining oil. Add polenta and stir to coat. Pour in 6 cups water and bring to a simmer. Cook polenta, stirring often, until tender and creamy, about 10 minutes. If necessary, add splashes of water to keep polenta pourable. Stir in 4 tablespoons butter, remaining grated Parmesan and season to taste with salt. Distribute polenta among 4 bowls. Top with meatballs and pour ΒΌ cup brodo over top. Drizzle with olive oil and sprinkle with grated Parmesan.

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