1.25cupscoarse yellow cornmealor follow instructions on packaging for quick-cooking polenta
1tablespoonbutteror olive oil
1teaspoonsalt
Instructions
Preheat oven to 400F. Pour the marinara sauce into a 9x11-inch baking dish (approximately 2.5 quart).
In a large bowl, combine all the spices from the coriander to the nutmeg and mix well.
Add 2 tablespoons of the spice mix to the marinara sauce and gently stir to combine.
Add the ground beef, egg, and mint to the bowl containing the rest of the spice mixture and mix well using your hands. Form ~1 inch meatballs and place them gently into the spiced marinara sauce. Cover with aluminum foil and bake at 400F for 20 minutes.
Carefully remove the aluminum foil after 20 minutes and cook uncovered for another 10 minutes, or until the meatballs are fully cooked. (Hint: make the polenta while the meatballs are cooking).
Make the polenta: Add 4 cups water, butter, and salt to a pot and bring to a boil. Slowly add the cornmeal while stirring, and lower the heat to very low (if it is too high, hot polenta might splash out!). Continue cooking for ~20-25 minutes, stirring every 2-3 minutes, until cooked to your liking. I like my polenta a little coarser with some texture, so I cook it around 20 minutes.
To serve: arrange 4-5 meatballs and a few tablespoons of sauce over a cup of polenta. Add a few shavings of Parmesan on top.
Notes
If using quick-cooking polenta, follow the instructions on the packaging to prepare 1-1.25 cups of dry polenta.If you can't find fresh mint, use fresh parsley.Try a combination of ground beef and ground lamb, or ground beef and ground turkey for these meatballs.