Award-winning Meatballs and Polenta $16.95

Nut free - Spicy (mild)

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Award-winning Meatballs and Polenta by Chef Ron Anderson

Chef Ron Anderson

Chef Ron Anderson

• Chef, Trattoria Cuoco. A Tom Douglas Restaurant.
• Former Chef, Etta's, Dahlia Lounge, Executive Sous for TDR
• Alum of Brasa, Fandango, El Gaucho
• Florida Native, Raised in Wenatchee, WA

Circle border i Description

Winner of the Charles Smith Wines meatball competition, these veal and pork meatballs are made by hand and lovingly simmered in marinara. Enjoy these meatballs, described by The Stranger as "a bold rendition of a classic—it was everything I expected, but also totally arresting," with creamy polenta and green garlic braised kale.

  • ⓞ Oven 350F 15-18 min
  • ⓜ Microwave 2-3 min
  • Pour sauce over meatballs
  • Heat covered
  • Top with cheese after heating

Ingredients Ingredients

meatballs (veal, pork, onions, garlic, bread, provolone cheese, egg, salt, pepper), marinara (onions, garlic, white wine, bay leaf, canned tomatoes, olive oil), polenta (chicken stock, polenta, fontina cheese, salt, pepper), braised greens (olive oil, spring onions, green garlic, San Marzano tomatoes, Lacinato kale, thyme, lemon, salt and pepper), parmesan

Star Reviews (7)

Mark A.

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Not enough red sauce

Jason A.

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Amazing!!!

Elizabeth A.

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Really, really good. We'll definitely order the meatballs again..

Beth W.

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Meatballs and Polenta were were well seasoned and delicious. Kale was good. I don't think meatballs heat well in the microwave. They were a little dry, and I heated the meal using less time then was recommended on the menu card.

Diane C.

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Very tasty - love the sauce. Polenta isn't expensive and this dish could use a bit more.

Jo Ann R.

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It was very good. Meatballs very flavorful not spicy. I enjoyed it.

Lisa O.

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Very salty