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MEATBALLS

TOTAL TIME: 2 HR

PREP TIME: 30 MIN

LEVEL: MEDIUM

SERVINGS: 6

Ingredients

Meatballs

2 lb 44 Farms Angus Ground Beef

2 c White Bread (crust cut off)

1 c White Onion (small diced)

1/4 cup Celery (small diced)

2 Tbs Garlic (minced)

2 Tbs. Fresh Oregano (chopped)

1/2 c Whole Milk

1 Egg (beaten)

1/3 c Parmesan Cheese

1 tsp Italian Seasoning

2 tsp 44 Farms Salt & Pepper Blend

 

Marinara Sauce

2 c Onions (chopped)

1/4 c Olive Oil

1 Tbs Garlic (chopped)

1 c White Wine

2 28 oz Cans Whole Peeled Tomatoes

1 Bay Leaf

3 Tbs Fresh Thyme

2 Tbs Fresh Oregano

1 Tbs Salt

 

Sautéed Spinach

2 lb Baby Spinach

1/4 c Olive Oil

1 Tbs Garlic (minced)

1 tsp 44 Farms Salt & Pepper Blend

     

    Cheddar Polenta

    1/2 c Onion (small diced)

    2 Tbs Olive Oil

    1/2 c White Wine

    4 c Chicken Stock

    2 c Heavy Cream

    4 Tbs. Butter

    2 c Polenta

    1.5 tsp 44 Farms Salt & Pepper Blend

    6 oz Sharp White Cheddar Cheese (grated)

    2 oz Parmesan Cheese (grated)


      MEATBALLS

      • 1
        Combine white bread, milk, egg, oregano, Italian seasoning and salt and pepper blend in large bowl, set aside.
      • 2
        Sauté onions and celery until translucent, about 3 minutes. Add garlic and stir for one minute. Remove from the heat and cool to room temperature.
      • 3
        Add ground beef and sautéed vegetables to the large bowl of remaining ingredients.
      • 4
        Combine until thoroughly combined.
      • 5
        Place in the refrigerator for 30 minutes to chill.
      • 6
        Remove from refrigerator and scoop mixture into 2oz. balls. Place meatballs and marinara sauce in cast iron pot and bake at 400º for 20 minutes.
      • 7
        Serve with cheddar polenta and sautéed spinach.
      • 8
        Sauté onions in olive oil until translucent, about 4-5 minutes. Add garlic and stir for one minute.
      • 9
        Add white wine and reduce by half, 5-6 minutes.
      • 10
        Add remaining ingredients and let simmer over medium-low heat for one hour.
      • 11
        Puree in a blender.
      • 12
        Heat olive oil over medium heat, add in spinach.
      • 13
        Lightly wilt and add garlic and salt & pepper blend. Remove from heat
      • 14
        Heat olive oil over medium heat. Sauté the onions until translucent, about 4-5 minutes.
      • 15
        Add white wine and reduce by half, 2-3 minutes.
      • 16
        Add chicken stock, heavy cream, butter, polenta and salt & pepper blend.
      • 17
        When liquid comes to a boil, reduce heat to medium and cook for 30 minutes, stirring often to prevent burning.
      • 18
        Remove polenta from the heat and stir in the cheese.

      CHEF'S TIP: You may need to cook the spinach in three or four batches depending on the size pan you have.

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