
Ingredients
Directions
- Wash hands with soap and water.
- Rinse all fresh produce items under cold running water prior to prepping.
- Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper; set aside.
- Place zucchini in a piece of cheesecloth, and squeeze as much liquid out as possible. Repeat 2-3 times, using a new piece of cheesecloth each time; transfer to a large bowl.
- Add ground beef, onion, garlic, eggs, Italian seasoning and salt and pepper to taste. Using your hands, mix the meat mixture until the ingredients are evenly combined.
- Scoop 2 tablespoonfuls of mixture, roll into a firm ball and place on prepared baking sheet; repeat with remaining meat. Wash hands after handling raw beef.
- Cook in oven for 24 minutes or until beef is cooked to an internal cooking temperature of 160 degrees Fahrenheit as verified with an instant-read food thermometer.
- Pour marinara sauce into a large saucepan; add meatballs and keep warm.
- In a large saucepan over medium-high heat, bring water to a boil; add salt. Gradually whisk in cornmeal. Reduce heat to low and cook, stirring often, for 10 minutes or until mixture thickens and cornmeal is tender.
- Remove from heat and stir in cheese, milk, butter and pepper. Serve immediately topped with meatballs and sauce. Note: Polenta may thicken upon standing, thin out with a little warm water.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!