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Meatballs

TOTAL TIME: 2 Hours

PREP TIME: 30 minutes

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 28oz. 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.

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

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