I just love these sweet little meatballs served at all the holiday parties, but I’m ready to take this classic appetizer to a gourmet meal. I came up with the perfect pairing – parmesan polenta and sauteed spinach.
Polenta came to mind because I still have some corn meal in my pantry from the short rib dish 😉 It’s all about utilizing your ingredients. Spinach is one of my favorite leafy greens and it’s sauteed in the same sauce as the meatballs. All the sweet and creamy flavors come together in a magical symphony that is heavenly! This might be a fun one to do as a potluck dinner as well! Each person can bring one dish. 🙂
1 pound ground beef
1 egg (whisked)
1/4 cup onion (minced)
2 cloves of garlic (minced)
1/8 teaspoon freshly grated nutmeg
1/4 cup bread crumbs
sprinkle of salt & pepper
3/4 cup of Heinz Chili Sauce
3/4 cup Grape Jelly
1/2 teaspoon Spicy Mustard
1/2 bag of fresh Spinach
2 spoonfuls of the sweet sauce 😉
3 cups Water
1 teaspoon salt
1 cup of corn grits or polenta
2 tablespoon butter
1/3 cup of grated parmesan cheese
You want to start first with the polenta because if you remember it takes 30 min. Bring water and salt to a boil, then pour in the cornmeal giving a quick stir. Set on low – cover with a lid and stir on occasion. That was easy 😉
Now onto the meatballs! Combine all of the ingredients together in a large bowl using your hands. Shape into medium size balls. In a large pot add a tablespoon of butter and olive oil (forget that vegetable oil). Put your burner on medium-high, making sure the bottom of the pot is fully coated and bubbly. Place in your meatballs working in batches.
Flip the meatballs after 4-5 minutes.
Turn the heat down to med-low and place a lid over top to help them cook through. With a slotted spoon place on a plate lined with paper towels to absorb any leftover grease.
Now in the same pot, drain any excess fat. Then on med. low add in the ingredients for the sauce. Stir together and add in your meatballs. Coat the meatballs in the sauce and cook for another 5 minutes.
Back to the polenta, gently whip in the parmesan cheese and butter, yummm…
For the sauteed spinach. In a separate fry pan, add in a tablespoon of butter and a couple of spoonfuls of the meatball sauce.
Add in your spinach leaves. As many as you can because they really shrink down fast.
To plate the dish, put sauteed spinach over a bed of the creamy parmesan polenta. Spoon out your meatballs. Put a little drizzle of sauce over the spinach and polenta. Sprinkle with parmesan cheese and you have an OH SO SWEET holiday meal!
I hope you enjoy this as much as we did! I’m getting hungry again 😉
Happy Holidays & Bon Appetite!!