Spicy Meatballs w/ Creamy Polenta and Gremolata Image

Spicy Meatballs w/ Creamy Polenta and Gremolata

Mad Good Food - "Sunday Supper"

35
Prep Time
(Minutes)
50
Cook Time
(Minutes)

Ingredients

Spicy Meatballs

  • 5 lbs of ground chicken
  • 1/3 cup ricotta
  • 1 egg
  • 1 tbsp Worcestershire sauce
  • 2 tbsp dijon mustard
  • 1/4 cup of fresh chopped parsley
  • 1/4 cup diced white onion
  • 1⁄4 cup chopped scallion
  • 2 tbsp kosher salt

Polenta Grits

  • 2 cups of Polenta Grits
  • 6 cups of water
  • 1 cup of heavy cream
  • 1/2 cup of creme fraiche
  • 4 tbsp of unsalted butter

Gremolata

  • 1 cup of Parsley
  • 2 cloves of garlic
  • 1 tbsp of lemon
  • 1⁄2 cup of olive oil
  • Kosher salt & ground pepper to taste

Steps

Spicy Meatballs

  1. In a bowl combine ricotta, egg, Worcestershire, dijon, onion, parsley, scallion, and salt together, then fold in the ground chicken.
  2. With an ice cream scoop, scoop meatballs onto a baking sheet 1 inch apart and bake at 425 degrees for 15mins.

Polenta Grits

  1. In a saucepan bring water to a rolling boil, slowly whisk in polenta grits, add more or less to achieve a slightly creamy consistency.
  2. Reduce heat to low and simmer for 5mins.
  3. Once grits have reached a thick creamy consistency add heavy cream, butter, salt, and pepper to taste.
  4. Remove from heat and stir in creme fraiche.
  5. Serve the dish with polenta grits on the bottom, topped with 3-4 meatballs and fresh gremolata.

Gremolata

  1. In a food processor chop parsley and garlic until a nice chunky consistency is achieved.
  2. Blend olive oil until you’ve created a sauce and add lemon juice, salt & pepper to taste.
  3. Finish with fresh lemon zest. Set aside.