Beef, Water, Organic Brown Rice Flour, Sea Salt, Organic Raw Cane Sugar, Organic Paprika, Organic Fennel, Organic Garlic Powder, Organic Anise, Organic Oregano, Organic Basil

Italian Meatball Skillet with Garlic Greens & Polenta

Serves 2–3 | Ready in 15 minutes

A rustic, one-pan meal featuring tender, seasoned meatballs over creamy polenta with sautéed greens and garlicky olive oil. It’s fast, flavorful, and full of nourishing ingredients.

Ingredients:
1 package Force of Nature Italian Beef Meatballs (pre-cooked)

1 bunch Collard Greens or Kale, chopped

2 cloves garlic, sliced

1 tbsp Texas Olive Co. Olive Oil

½ cup quick-cooking polenta (or grits)

2 cups broth or water

2 tbsp cheese, grated (optional)

Salt & pepper to taste

Optional: red pepper flakes, lemon zest, or fresh herbs for garnish

Instructions:

Warm the Meatballs:
In a covered skillet over medium-low heat, add meatballs with a splash of water or broth. Cover and gently warm for 6–8 minutes.

Cook the Polenta:
Meanwhile, bring broth or water to a boil. Whisk in polenta and reduce to low, stirring frequently for 3–5 minutes until thick and creamy. Season with salt, pepper, and cheese if using.

Sauté the Greens:
In a separate skillet, heat olive oil and sauté garlic until fragrant (about 30 seconds). Add chopped greens and a splash of water. Cook until wilted and tender, about 3–4 minutes. Season to taste.

Assemble:
Spoon polenta into bowls, top with warm meatballs and garlicky greens. Drizzle with olive oil and garnish with red pepper flakes or herbs if desired.

Swap & Serve:
Swap greens for broccoli rabe, bok choy, or spinach

Make it a sandwich: serve meatballs and greens in a warm ciabatta roll with provolone

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