Recipe: Meatballs Cacciatore with Polenta (McCall's magazine, 1980's)

MEATBALLS CACCIATORE WITH POLENTA

FOR THE MEATBALLS:
1 egg
1/4 cup water
1 tsp salt
1/4 tsp ground black pepper
1 cup fresh white bread crumbs
1 clove garlic, crushed
1 lb ground chuck

FOR THE SAUCE:
2 tbsp vegetable oil or olive oil
1 1/2 cups sliced onion
1 clove garlic, crushed
1 (1 lb) can Italian tomatoes, undrained
2 tbsp chopped fresh parsley
1/2 tsp dried basil
1 tsp salt
1/2 tsp pepper
1/4 cup red wine
Hot cooked polenta (for serving)
Chopped fresh parsley (for garnish)

TO MAKE THE MEATBALLS:
In a large bowl, beat egg with 1/4 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Add breadcrumbs, 1 clove garlic and the beef. Toss to mix well. Shape into 16 balls using rounded tablespoonfuls.

In hot oil in 5 quart Dutch oven, brown meatballs well on all sides, half at a time. Remove as browned; set aside.

TO MAKE THE SAUCE:
In remaining fat, saute onion and garlic until golden, about 5 minutes, add tomatoes, parsley, basil, salt and pepper. Mix well, mashing tomatoes with a fork. Bring to boiling, reduce heat, simmer covered, 30 minutes.

Add browned meatballs and wine. Cover and simmer for 10 minutes.

Serve meatballs and sauce over warmed polenta.

Makes 8 servings
Source: McCall's Magazine, June 1981