Beef Meatballs with Tomato-Spinach Sauce & Creamy Polenta

Directions

1. Form the beef mixture by mixing the beef with an egg, breadcrumbs, most of the grated Parmesan, half the minced garlic, oregano, salt, and pepper until just combined.
2. Shape the mixture into 10–12 small meatballs and lay them on a plate for rest.
3. Start the polenta by whisking in the dry grains to the simmering broth in a steady stream, then reduce heat and keep whisking until thickened; cover and cook, stirring every so often, until fully set.
4. Heat a splash of virgin coconut oil in a skillet over medium-high heat, then brown the meatballs on all sides, about 4–6 minutes; transfer to a bowl, keeping the pan drippings.
5. In the same pan, add the remaining garlic and the can of diced tomatoes; bring to a boil, then simmer and mash some tomatoes to break them up; season with salt and pepper.
6. Return the meatballs to the sauce and simmer until they are cooked through and the sauce thickens, about 8–10 minutes; stir in about three-quarters of the torn basil leaves.
7. Cook and toss the spinach briefly in the sauce until just wilted; fold into the meatball and tomato mixture.
8. Stir butter into the polenta and season with salt and pepper; spoon polenta into bowls, top with meatballs and sauce, then garnish with the remaining basil and Parmesan.