Meatball Ragù over Parmesan Polenta
Elevated Dinners, Impressively Easy
Meatball Ragù over Parmesan Polenta
Tender meatballs in a rich ragù spooned over creamy Parmesan polenta for a cozy, restaurant-worthy dinner that feels impressive yet easy to make.
Ingredients
For 2 servings
- 5 ounce Baby Spinach
- 4 ounce Cream Sauce Base
- 8 ounce Fully Cooked Beef Meatballs
- 1 teaspoon Garlic Powder
- 1 tablespoon Italian Seasoning
- 5 ounce Marinara Cup
- 3 tablespoon Parmesan Cheese
- 8.8 ounce Precooked Polenta
- 1 unit Tomato
- 1 unit Tomato Paste
Additional Ingredients
- 1 tablespoon Butter
- 1 teaspoon Cooking Oil
- 1 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyMedium
Total Time15m
Calories660
Protein30g
Carbs43g
Fat42g
Tags:
Protein SmartFiber SmartQuickEasy PrepNew
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For a vegetarian version, swap the beef meatballs for plant-based meatballs and use a meat-free marinara. To avoid milk, replace the Parmesan and cream sauce base with dairy-free alternatives; for egg or wheat needs, choose meatballs and polenta made without those allergens.
What to serve with it
Serve with a crisp green salad or steamed broccoli to balance the rich ragù, plus garlic bread if you want something hearty. A light red wine or sparkling water with lemon also works well beside the creamy polenta.
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