Nonna’s Meatballs

October 2017 View more

Yield: 4 servings

1 pound ground beef
1 pound ground veal
1 tablespoon garlic, pressed
salt and pepper, to taste
1 egg, large
grated Parmesan cheese

Combine all ingredients and shape into four, large half-pound meatballs. Place on baking sheet and bake in oven at 350 degrees for thirty minutes.

2 28-ounce cans crushed, peeled Italian plum tomatoes
4 tablespoons garlic, pressed
salt and pepper, to taste

Combine all ingredients in a large saucepan. Stir occasionally, on medium heat, until the sauce reduces by one-quarter.

2 cups polenta
2 cups heavy cream
1 cup (2 sticks) butter
½ cup Italian parsley, finely chopped

Bring cream to a boil in a medium saucepan. Add polenta, butter and parsley; simmer for 4 minutes.

To serve, ladle polenta into a dish, place meatball and top with marinara and Parmesan.

This traditional Italian recipe by Rosebud Founder Alex Dana will be available throughout October at Rosebud Italian Specialities & Pizzeria in Naperville.