Meatloaf Meatballs with Parmesan Polenta | An easier way to make meatloaf!

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🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Gather all the ingredients for meatloaf meatballs and Parmesan polenta.

Chop onion, celery, and garlic into small pieces for even cooking.

Heat olive oil in a skillet and add minced garlic, chopped onion, and celery to sauté.

Season the sautéed mixture with salt and pepper while cooking.

Once cooled, add fresh thyme to the sautéed mixture.

In a bowl, combine ground beef and ground pork.

Add quick cooking oats to the meat mixture.

Beat 2 eggs and mix them into the meat mixture for even distribution.

Add the cooled sautéed mixture to the meat mixture.

Season the mixture with salt and black pepper.

Add beef stock to the mixture and combine thoroughly using hands or a stand mixer.

Scoop the mixture into meatballs using a scooper, shaping them nicely.

Place the meatballs on a tray and prepare to roast them in the oven.

Prepare a sauce by mixing ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce in a saucepan over medium heat until simmering.

Brush the sauce over the meatballs while they roast in the oven.

Check the internal temperature of the meatballs to ensure they are fully cooked before removing them from the oven.

Boil water in a pot and add salt to season the water for cooking polenta.

Add polenta to the boiling salted water and stir.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens