Mega Meatball Marinara

🥘 Ingredients

• butter
  2 tbsp
• crushed tomatoes
  14.5 oz
• egg
  1
• garlic powder
  1 tsp
• ground beef
  12 oz
• italian seasoning
  2 tbsp
• mozzarella cheese
  ¾ cup
• olive oil
  2 tbsp
• panko breadcrumbs
  ½ cup
• parmesan cheese
  ¼ cup
• pepper
  to taste
• polenta
  ¾ cup
• salt
  1 tsp
• sugar
  1 tsp
• water
• yellow onion
  1 medium
• zucchini
  1 medium

🍳 Cookware

• medium bowl
• medium bowl
• baking sheet
• baking sheet
• large pan
• medium pot

1. 

   1

   Preheat oven to 450°F. Wash and dry all produce. Halve, peel, and grate yellow onion with a box grater. Grate zucchini into a medium bowl .

   yellow onion: 1 medium, zucchini: 1 medium
2. 

   2

   Add ground beef , panko breadcrumbs , half the onion, egg , and italian seasoning to the medium bowl . Keep the remaining egg for another day. Season generously with salt and pepper . Combine thoroughly with your hands, and form into four large meatballs.

   ground beef: 12 oz, panko breadcrumbs: ½ cup, egg: 1, italian seasoning: 2 tbsp, salt: 1 tsp, pepper: to taste
3. 3

   Lightly oil a baking sheet with olive oil . Place meatballs on the baking sheet and bake until no pink remains ⏱️ 20 minutes .

   olive oil: 2 tbsp
4. 

   4

   Heat olive oil in a large pan over medium heat. Add garlic powder , remaining onions, and italian seasoning. Toss until softened ⏱️ 3 minutes . Season with salt and pepper. Add crushed tomatoes and ½%cup water . Simmer over low heat until the rest of the meal is ready. Season to taste with up to 1%tsp sugar and a generous pinch of salt and pepper.

   garlic powder: 1 tsp, crushed tomatoes: 14.5 oz, water, sugar: 1 tsp
5. 

   5

   Bring 4%cups water to a boil in a medium pot . Once boiling, add polenta and whisk constantly until thickened. Add more water, as necessary, to reach a creamy consistency. Stir in parmesan cheese and 1%tbsp butter . Season generously with salt and pepper.

   polenta: ¾ cup, parmesan cheese: ¼ cup, butter: 2 tbsp
6. 6

   When the mega meatballs are done, sprinkle with mozzarella cheese and return to oven ⏱️ 1 minutes until fully melted. Plate the creamy polenta, and top with marinara sauce and a mega meatball.

   mozzarella cheese: ¾ cup