Zucchini and Beef Meatballs with Cheesy Polenta

Recipe Thumbnail
Serving: Serves 8
Prep Time: 30 Minutes
Cooking Time: 34 Minutes

August 2022 Dig In Recipe

Veggie filled meatballs over creamy polenta

Recipe by:




1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper; set aside.

4. Place zucchini in a piece of cheesecloth, and squeeze as much liquid out as possible. Repeat 2 to 3 times, using a new piece of cheesecloth each time; transfer to a large bowl.

5. 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.

6. 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.

7. 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.

8. Pour marinara sauce into a large saucepan; add meatballs and keep warm.

9. 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.

10. 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!