Italian Pork Meatballs with Creamy Polenta

Instructions

1. 1

   Heat the oven to 425°F and line a sheet pan with parchment.

2. 2

   Mix the pork, breadcrumbs, egg, 1/4 cup parmesan, minced garlic, Italian seasoning and 1/2 tsp salt; roll into 16 meatballs and bake 15 minutes.

3. 3

   Warm the marinara in a large skillet, add the meatballs and simmer 5-10 minutes.

4. 4

   For the polenta, bring the broth and milk to a boil, slowly whisk in the polenta and cook 3-5 minutes, stirring, until thick.

5. 5

   Stir the butter and remaining parmesan into the polenta.

6. 6

   Spoon polenta into bowls and top with meatballs and sauce. Extra baked meatballs freeze well.