By Pamela Dorazio Dean 

 

Ingredients
For the meatballs:

½ lb ground beef, ½ lb ground pork

½ c fresh breadcrumbs

¼ c finely grated parmesan

1 egg, lightly beaten

2 cloves garlic, minced

½ tsp dried oregano

salt & pepper to taste

olive oil for pan-frying

For the glaze:

1½ c cranberry sauce (canned or homemade)

¼ c aged balsamic vinegar

¼ c chicken or vegetable broth

2 tbsp honey

1 tbsp soy sauce (optional)

zest of ½ orange

1 – 2 sprigs fresh rosemary, minced

2 tsp cornstarch mixed with 2 tsp water (to thicken)

For the polenta bites:

1 c coarse polenta (or quick cook)

4 c water (or mix with milk)

salt to taste

2 tbsp butter

Once cooked: pour into a lightly greased baking dish (about 1 inch thick), chill until firm, then cut into squares/triangles and lightly grill or sauté until golden.

 

Instructions

1. Meatballs: In a bowl, combine beef, pork, breadcrumbs, Parmigiano, egg, garlic, oregano, salt & pepper. Mix gently, form about 1-inch balls. Heat olive oil in pan and brown meatballs evenly (you may finish in oven at 350 °F for about 8 minutes to ensure cooked through).
2. Polenta: Cook polenta in water (or water/milk mix) with salt, stirring until thick (about 5–7 mins for quick-cook). Stir in butter, pour into a greased baking dish, chill until set (about 30 mins). Then cut into bite-sized pieces and lightly grill or sauté until crisp edges.
3. Glaze: In a saucepan, whisk together cranberry sauce, balsamic, broth, honey, soy (if using), orange zest and rosemary. Bring to a simmer for about5 mins; add the cornstarch mixture and stir until thickened (about 2-3 mins).
4. Add cooked meatballs to glaze and coat thoroughly (about 1–2 mins).
5. Plate: On each polenta bite, place one or two meatballs, drizzle extra glaze, garnish with fresh rosemary or chopped parsley. Serve warm.

 

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