Beef meatballs, tomato sauce & polenta

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Lean ground beef1 1/4 lb
• Large egg1
• Certified gluten-free quick oats1/2 cup
• Garlic3 cloves
• Italian seasoning2 tsp
• Crushed tomatoes28 oz
• Quick-cooking polenta1 1/4 cups
• Low-sodium beef broth4 cups
• Baby spinach5 oz
• Olive oil1 tbsp

How dinner comes together

1. 1

   Mince the garlic. Mix the beef, egg, oats, 3/4 teaspoon kosher salt, black pepper, half the garlic and half the Italian seasoning just until combined.

2. 2

   Roll the mixture into four meatballs per person. Heat the olive oil in the skillet and brown the meatballs on two sides.

3. 3

   Pour in the crushed tomatoes and add the remaining garlic and seasoning. Bring to a gentle simmer.

4. 4

   Cover and simmer until the meatballs reach 160°F and the sauce thickens, 12–14 minutes.

5. 5

   Meanwhile, bring the broth to a boil in the saucepan. Whisk in the polenta and cook until smooth and tender according to the package directions.

6. 6

   Stir the spinach into the tomato sauce until wilted, taste for salt and pepper, then spoon the polenta into bowls and top with meatballs and sauce.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Egg

Equipment

• Large deep skillet
• Large saucepan
• Mixing bowl