Pork Meatballs Creamy Polenta and Salsa Verde - ULTIMATE Comfort Food!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

Combine ground pork, breadcrumbs, parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper in a bowl.

Mix until well combined and form into meatballs.

Heat olive oil in a skillet over medium heat until shimmering.

Add meatballs to the skillet and cook until browned on all sides, about 8-10 minutes.

Remove meatballs from skillet and set aside.

In a saucepan, bring water and milk to a boil.

Whisk in cornmeal gradually to avoid lumps, stirring continuously.

Reduce heat and simmer until polenta thickens, about 15-20 minutes.

Stir in additional parmesan cheese and season with salt and pepper to taste.

For salsa verde, combine chopped green herbs, capers, anchovy paste, lemon juice, and red wine vinegar in a bowl.

Drizzle in olive oil while whisking until emulsified, season with salt to taste.

Serve meatballs over creamy polenta, topped with salsa verde.

Cooking Techniques

Spice Level:

Allergens