Derrell Makes The Perfect Spicy Meatballs w/ Creamy Polenta For Sunday Supper | Mad Good Food | Tastemade

Want a delicious family meal sure to impress? Look no further than Chef Derrell Smith's Spicy Meatballs w/ Creamy Polenta and Gremolata.


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Sunday Supper - Spicy Meatballs w/ Creamy Polenta and Gremolata - recipe below!

Ingredients:

5 lbs of ground chicken
1/3 cup ricotta
1 egg
1 tbsp Worcestershire sauce 2 tbsp dijon mustard
1/4 cup of fresh chopped parsley 1/4 cup diced white onion
1⁄4 cup chopped scallion
2 tbsp kosher salt
2 cups of Polenta Grits 6 cups of water
1 cup of heavy cream
1/2 cup of creme fraiche
4tbsp of unsalted butter
1 cup of Parsley
2 cloves of garlic
1 tbsp of lemon
1⁄2 cup of olive oil
Kosher salt & ground pepper to taste

Steps:

1. In a bowl combine ricotta, egg, Worcestershire, dijon, onion, parsley, scallion, and salt

2. together, then fold in the ground chicken.

3. With an ice cream scoop, scoop meatballs onto a baking sheet 1 inch apart and bake at

4. 425 degrees for 15mins.

5. In a saucepan bring water to a rolling boil, slowly whisk in polenta grits, add more or less to achieve a slightly creamy consistency.

6. Reduce heat to low and simmer for 5mins.

7. Once grits have reached a thick creamy consistency add heavy cream, butter, salt, and pepper to taste.

8. Remove from heat and stir in creme fraiche.

9. Serve the dish with polenta grits on the bottom, topped with 3-4 meatballs and fresh gremolata.

10. In a food processor chop parsley and garlic until a nice chunky consistency is achieved.

11. Blend olive oil until you’ve created a sauce and add lemon juice, salt & pepper to taste.

12. Finish with fresh lemon zest. Set aside.

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