Learn how to cook meatballs and polenta with this easy to follow traditional recipe. There is plenty to do, so be sure to watch as chef Cody of Food Crazy takes you through the step by step process of making Italian meatballs, made from scratch.
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Meatball Recipe
(EVERYTHING DONE BY WEIGHT)
Egg yolks – 4oz
Whole milk – 20oz
Italian or french bread, day old is better, crust removed – 7oz
Kosher salt – 1.5oz
Fresh ground black pepper – 30 turns on peppermill (not shown)
Grated parmesan cheese – 11oz
Italian parsley, chopped – .5oz
Fresh oregano, chopped – .5oz
Fresh thyme, chopped – .25oz
Shallots, small dice – 1.5oz
Garlic, minced – .5oz
Ground beef 80/20 – 3lbs
Italian sausage – 2lbs
Use ice cream scoop or weigh out anywhere between 1.5 and 2.5 oz
This recipe should yield 30-40 meatballs depending on size
Polenta Recipe
Polenta – 1 cup
Chicken stock or water – 2 cups
Heavy cream – 2 cups
Whole milk – 1 cup
Butter – 6oz
Parmesan – 3oz
Mascarpone – 3oz
Salt – 1 TBSP
Pepper – 1 tsp
Combine all liquids and bring to a boil.
Once boiling, whisk in polenta and reduce heat to low.
Whisk regularly, polenta will clump up.
Cook on low heat for 25-35 minutes, until fully cooked.
Blend with an immersion blender.
Add butter, parm, mascarpone and S&P, stir until fully incorporated.
Whisk in additional stock or milk if consistency needs adjusting