Sicilian Polenta Meatballs


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Sicilian Polenta Meatballs

Meatballs might be an American concept but our beautiful Polenta and Tomato Puree come straight from the scenic fields of Italia! We hope that trying out this recipe will transport you to the breezy fields and gorgeous beaches of Sicily!
Prep Time: 10 minutes
Cook Time: 20 minutes
Refrigeration Time: 3 hours
Total Time: 3 hours 30 minutes
Course: Appetizer, Main Course
Cuisine: American, Italian
Keyword: #Italian, #Meatballs, #Polenta, #Sicilian, #TomatoSauce
Servings: 10 meatballs
Calories: 117kcal
Cost: 220


For Meatballs

For Tomato Sauce


Making the Meatballs

  • In a food processor, add all of the ingredients listed under the meatballs.
  • Grind the ingredients well until a smooth and homogeneous mixture is formed.
  • Portion the meatball mixture into 50g rounds and refrigerate for 2-3 hours.
  • Refrigerating your meatballs will make sure that the meatballs maintain their shape.
  • After refrigeration, smoothen the meatball portions and set aside.
  • In a non stick pan, add 2 tbsp olive oil and heat. Place the meatballs into the hot oil and cook the meatballs until they are brown all over.
  • Transfer the browned meatballs to a plate with kitchen paper on it to drain the excess oil.

Making the Tomato Sauce

  • In a wide skillet, add the olive oil and heat. Add the onions and garlic, and cook until they are slightly caramelized, about 3 to 4 minutes.
  • Add the mushrooms to the onion and garlic and cook for 2 to 3 minutes.
  • Add the tomato puree and water and stir well to combine. Cook this sauce for 5 to 10 minutes and let all of the flavors infuse. We want the sauce to be a slightly thick consistency.
  • Add the vegan bouillon broth powder, dried basil and cook the tomato sauce for a further 5 minutes.
  • Add the meatballs to the tomato sauce and enjoy with polenta, pasta or anything else!


Serving: 150g | Calories: 117kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 344mg | Fiber: 2g | Sugar: 3g | Vitamin A: 321IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg
Tried this recipe?Mention or tag #urbanplatter!

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