RECIPE: Meatballs and Polenta with Caprese Salad

 Serves 3-4 People | 45 Mins

Ingredients

Caprese Salad:

• 2 Ripe tomatoes - sliced
• 1 Ball of fresh mozzarella
• 1 Bunch of fresh basil leaves
• 1 Teaspoon high quality olive oil
• 1 Teaspoon flaky sea salt
• 1 Teaspoon freshly cracked pepper

Crusty Bread:

• 1 Loaf of high quality sourdough bread or a good baguette (can use other thick cut bread as substitution)
• 2 Garlic cloves
• 1 Tablespoon salted butter
• 1 Teaspoon olive oil
• Optional - Fresh thyme or rosemary

Sauce:

• 1 Bottle of tomato sauce (approx 500ml) - I recommend Mutti from grocery stores or Maria's Pantry if in the Dartmouth, NS area.
• or
• 4 Ripe Tomatoes
• 4 Basil Leaves
• 1 Teaspoon olive oil
• Salt and Pepper to taste
• Place all ingredients in a blender and blend until smooth.
• Polenta with Meatballs

Polenta:

• 1 Cup of cornmeal/polenta
• 4 Cups of Chicken or Veggie Stock (Can use salted water as a substitute)
• 1 Teaspoon Butter
• 1 Teaspoon Olive Oil
• Pinch of salt

Meatballs:

• 2 Teaspoons Italian seasoning
• 1 Teaspoon smoked paprika
• 1 Teaspoon salt
• 1/2 Teaspoon garlic powder
• 1/2 Teaspoon onion powder
• 1 Teaspoon freshly cracked black pepper
• 1 Egg at room temperature
• 1/2 Cup breadcrumbs
• 1 Teaspoon olive oil
• 100 Gm of cubed mozzarella
• 450 Gm of ground chicken, beef, or pork - or a combination of pork and beef.
• 100 Gm parmesan or asiago cheese
• 1 Bunch of basil

Instructions:

• Heat oven to 400 degrees
• Take mozzarella and cube into quartered inch squares
• In a bowl add ground meat, 2 tsp italian seasoning, 1 tsp paprika, 1 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp black pepper, 1 egg, 1/2 cup breadcrumbs, 1 tsp olive oil.
• Mix all ingredients well.
• Take cubed cheese and form meatballs to fully coat the cheese.
• This should make approximately 6 large meatballs.
• Place meatballs on greased oven sheet and put in oven for 15-20 mins, or until internal temperature reaches 165F/74C

• In a pot heat 4 cups of chicken stock and bring to a boil
• Add 1 cup of cornmeal/polenta
• Reduce heat and stir constantly until it reaches desired consistency (approx 5 mins)

• In a separate pot heat sauce on medium low until warm - watch to ensure it does not bubble over

• Remove meatballs from oven
• Place cooked polenta on shallow dish or plate
• Place meatball on bed of polenta
• Cover with warm sauce
• Aggressively grate parmesan over dish
• Top with basil, olive oil, and freshly cracked black pepper
• Serve with warm crusty bread and caprese salad.

 
Copyright © 2021 by Seasoned Plate | Chef Stephen Barrett