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Beef Meatballs

Beef Meatballs over Parmesan Grits with Roasted Broccolini

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We’re dreaming of dinner in the Tuscan countryside with these incredibly comforting bowls. Silky Parmesan grits serve as the base for roasted meatballs flecked with garlic and parsley. Roasted broccolini and a quick homemade tomato sauce make this dish a delicious red, white, and green homage to the Italian flag. Mangia!

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 850
  • Protein 44g
  • Total Carb 58g
  • Total Fat 49g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • parsley
    • 1/8 ounce
    • parsley
  • ground beef
    • 12 ounces
    • ground beef
  • garlic
    • 4 cloves
    • garlic
  • broccolini
    • 6 ounces
    • broccolini
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • yellow onion
    • 1
    • yellow onion
  • quick-cooking grits
    • 1/2 cup
    • quick-cooking grits
  • whole peeled tomatoes
    • 1 can
    • whole peeled tomatoes
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • heavy cream
    • 1 container
    • heavy cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • eggs
  • aluminum foil
  • baking sheet
  • 6" small pot with lid
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Trim and discard woody bottoms of broccolini, then halve lengthwise through stems. Finely chop parsley leaves, discarding stems. Peel onion, halve, and thinly slice. Mince 2 garlic cloves; thinly slice remaining garlic cloves. Pour whole tomatoes and their juices into a large bowl and gently squeeze to break into bite-size pieces. Line a baking sheet with foil.

  2. Form meatballs

    Form meatballs

    In a separate large bowl, combine minced garlic, half of parsley, 1 egg, ½ teaspoon salt, and black pepper as desired. Pat beef dry with paper towel and add to bowl. Using your hands, mix well, then form into 10 equal balls, about 1½ inches thick. Arrange meatballs on 1 half of prepared baking sheet, spacing apart as much as possible. Roast until lightly browned, 6 minutes (they will finish cooking in Step 4).

  3. Cook grits

    Cook grits

    While meatballs roast, in a small pot, bring 2 cups water to a near-boil over high heat (it should just be lightly bubbling). Whisk in grits and ¼ teaspoon salt until smooth. Reduce heat to medium low and cover pot. Cook grits, whisking occasionally, until thickened, 5-7 minutes. Remove pot from heat and set aside, still covered, until Step 6.

  4. Roast meatballs and broccolini

    Roast meatballs and broccolini

    While grits simmer, once meatballs are lightly browned, add broccolini to other half of sheet and toss with sliced garlic, 2 teaspoons olive oil, ¼ teaspoon salt, and black pepper as desired. Continue roasting until broccolini is tender and meatballs are browned and cooked through, 9-11 minutes. Meanwhile, heat 2 teaspoons olive oil in a medium high-sided pan over medium-high heat.

  5. Cook tomato sauce

    Cook tomato sauce

    When oil in pan is shimmering, add crushed red pepper (it's spicy, so feel free to use less) and onion and cook, stirring, until softened, 5 minutes. Add tomatoes and their juices to pan and cook, stirring, until reduced by half, 5-7 minutes. Remove pan from heat. Season with ½ teaspoon salt and black pepper as desired. Add meatballs to sauce in pan and toss to coat.

  6. Plate meatballs and grits

    Plate meatballs and grits

    To pot with grits, still off heat, add Parmesan, cream, ½ teaspoon salt, and black pepper as desired and whisk to combine. Divide Parmesan grits between serving bowls. Top with meatballs and sauce and roasted broccolini. Garnish with parsley and dig in!

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