Homemade Spaghetti and Meatballs with Garlic Polenta Cakes
I love things that go in the slow cooker. I love to make freezer meals that are ready to cook on a minute's notice. Everyone is busy, and if we can figure out how to cook healthy and delicious in a small amount of time, that's awesome.
But then, every once in awhile, a day comes along where we can actually develop a meal. We can simmer and stir and make something our Grandmother's would have served for Sunday supper.
Oh yeah, a long simmering sauce with meatballs? Yes Please! Garlic Polenta Cakes with fresh grated Parmigiano Reggiano? Oh Yeah!
Okay, so food photography is not my thing. What is my thing is making delicious, healthy meals! This recipe serves A LOT. Like you could feed at least 10 peeps with it!
Ingredients:
For Sauce:
4 15 ounce cans crushed tomatoes
1 small white onion diced
2 tablespoons Wildtree Hearty Spaghetti Sauce Blend
2 tsp Wildtree Roasted Garlic Grapeseed Oil
2 cloves garlic, minced
2 teaspoons salt (optional)
1 teaspoon fresh ground pepper
1/2 cup white wine
For Meatballs:
1 pound 80/20 ground chuck
1 pound ground pork
1 cup panko bread crumbs
2 eggs
1 1/2 tablespoons Wildtree Hearty Spaghetti Sauce Blend
2 teaspoons Wildtree Garlic and Herb Blend
3 tablespoons fresh parsley, chopped
1 teaspoon fresh ground pepper
1/2 teaspoon salt (optional)
For Polenta Cakes:
4 cups water
1 cup corn meal
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon butter
Pasta:
1 pound of your favorite pasta, prepared to package directions
Additional:
1 1/2 cup grated Parmigiano Reggiano
Timing is everything with this meal since you will be cooking parts of it low and slow! I get my meatball mixture done first, since it needs to sit in the refrigerator AT LEAST an hour. Combined all ingredients listed for the meatballs, form into a ball, and refrigerate. The longer it refrigerates, the better it will be!
Once your meatball mixture is tucked away in the refrigerator, it's time to start your sauce. In a large sauce pan heat oil on medium heat. Once it is screaming hot add your onions, stirring occasionally, about 5 minutes. Turn heat to low and add your minced garlic. Stir to combined with onions and cook about 2 minutes.
Add your tomatoes (don't throw away one or two of the cans), Wildtree spice blends, salt, and pepper. Stir to incorporate and turn to the lowest heat possible. This is going to cook until you are ready to eat! You will want to check on it occasionally through the whole process, stirring as needed.
Next up you have to get your polenta ready. Bring water, salt, black pepper, and Wildtree Garlic and Herb seasoning to a boil. Slowly, and I mean SLOWLY add in your corn meal, whisking constantly. Cook on low heat for around 18 minutes. It will get hard to stir towards the end, and that's what you want!
Clean the cans from your tomatoes. Make sure there was a clean cut and no metal is sticking out from when you opened the can. Pour the polenta into the can. You can do about a can and a half.
Cover and either let cool on the counter, or put in refrigerator to speed up the process. Once set, it will look like this:
Pretty awesome, right? I'm getting a head of myself here though, so let's get back on track!
Once your meatballs have been refrigerating for an hour, take out and form into balls. I use a regular ice cream scoop to make sure they are all uniform, but you can make them smaller if you'd like. You'll get about 20 large meatballs with this recipe.
Heat Wildtree Roasted Garlic Grapeseed oil in a stainless steal frying pan until it is screaming hot. Add the meatballs one by one, being careful not to splash any oil. Fry meatballs until all sides are brown, and transfer to sauce.
Use white wine to deglaze pan, and add that to sauce as well. Cover sauce, stirring occassionaly and cook at least 45 minutes or until meatballs reach internal temp of 165.
You'll want to start boiling water for your pasta when there is about 15 minutes to go with your meatballs. As the water is coming to a boil, it's time to prepare your polenta cakes.
As pictured above it should slide right out of your can once set. Like the meatloaf this usually takes about an hour of refrigerator time. Slice into 1/2 inch round cakes.
In a non-stick skillet melt butter over medium heat. Add polenta rounds and fry until golden brown, about 4 minutes. Flip and sprinkle with Parmigiano Reggiano. Cook another 4 minutes and cover when you are half way done to facilitate the melting of the cheese.
You were watching that water and started cooking your pasta, right? Now here's where your personal choice comes in. I usually use Angel Hair for this recipe so I do not add the pasta to the sauce. I plate the pasta and then spoon sauce over it and add meatballs and a sprinkling of Parmigiano Reggiano.
If you are going to add the pasta to the sauce, leave a few minutes of cooking time for when your pasta is bathing in that Italian goodness.
Plate it up, and watch it disappear! You would not believe how incredibly good this is! It's definitely not something I have the time to do every day, but when I DO have the time it is an awesome meal that will leave your friends and family begging for more!
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