Italian Meatballs with Ricotta Polenta, Roasted Rapini and Tomatoes

A little taste of Italy, at home. Meatballs are versatile and can be prepared in advance, frozen and then taken out the day-of for a quick and hearty meal. Or serve them fresh with this recipe for creamy ricotta polenta and roasted rapini and tomatoes. So good, you're grandma will be asking You for this recipe. (Serves 4 ish)

Start with a large mixing bowl. Add ground pork,  beef and veal.

Grate onion, romano cheese and soak bread in milk.  Chop fresh basil,  fresh oregano and fresh garlic. In a separate small bowl, whisk one egg, add all ingredients to meat along with 1 1/2 cups of roasted red pepper tapinade and 3 tablespoons of each sea salt and fresh cracked black pepper.

Get your hands in there and mix well. Start forming meatballs, I used an ice cream scoop to divide my meat evenly, then with your hands, roll them into balls and place in baking pan.

Brush meatballs with the rest of the tapinade, then chop fresh tomatoes and  add to baking pan. Cover with foil and bake for one hour at 350*C. Remove foil turn heat to 450*C and bake uncovered for 10 minutes, turn meatballs over and bake for another ten minutes. 

While meatballs are cooking prepare rapini. Clean and trim the stems, place on baking sheet and toss with 1 tablespoon of olive oil, add fresh garlic, lemon slices and season with salt and pepper. Place in oven when you increase the temperature for meatballs, on middle rack roast with meatballs during their last 20 minutes of cooking.

Once rapini is in oven, start polenta. Bring 5 cups of water to a boil on high heat, with a steady stream pour in cornmeal while whisking. Continue stirring and reduce heat to med-low, continue to stir periodically, to prevent polenta from sticking. Cook for about 20 minutes, then add 2 tablespoons of butter, ricotta cheese and season with salt and pepper. Mix well, then with a fork fluff polenta a little.

Plate polenta, rapini, meatballs and tomatoes. Serve and get ready to be asked for seconds.

• Ingredients:
• Meatballs:
• 1 lb of each ground veal, pork and beef (www.aubreysmeats.ca)
• 1 egg
• 1 challah bun soaked in 3/4 cup of milk (or any regular bread will do)
• about 12  fresh basil leaves, chopped
• same amount of fresh oregano leaves, chopped
• 5 garlic cloves, crushed with 1 tablespoon of olive oil and a pinch of salt
• 2 cups of grated Romano cheese
• 2 cups of red pepper tapinade (eggplant, roasted red peppers, banana peppers, olive oil, salt, vinegar and garlic) can also be purchased from stores such as La Bottega (www.labottega.ca)
• 1/2 grated onion
• 3 large tomatoes, chopped
• 3 tablespoons of fresh cracked black pepper
• 3 tablespoons of sea salt

• Polenta:
• 5 cups of water
• 1 cup of cornmeal
• 1 1/2 cups of ricotta cheese
• 2 tablespoon of butter
• salt and pepper to taste

• Roasted Rapini:
• Rapini about 3 bunches, enough for 4 people
• 1 fresh lemon, sliced
• 4 garlic cloves
• salt and pepper to taste
• 1 tablespoon of olive oil