These beef meatballs are tossed in rich and flavorful BBQ sauce then slow-cooked to caramelized perfection. They’re served with a side of pillowy polenta studded with tender kale and finished with melty cheddar cheese.
Suvie Cook Settings
Bottom Zone: Slow Cook on High for 2 hours
Top Zone: Slow Cook on High for 2 Hours
Select YES from frozen
Slow Cook BBQ Meatballs with Cheesy Polenta & Kale
Ingredients
- 24 oz beef meatballs
- 6 oz bbq sauce
- 6 oz polenta
- 5 oz kale
- 0.5 cheddar cheese
Directions
1) Run BBQ sauce under warm water to thaw.
2) Cut open meatballs and place into a Suvie pan.
3) Cut open BBQ sauce and pour over meatballs.
4) In a separate Suvie pan, whisk together the polenta and 4 cups of water. Season with 1 tbsp salt. Open kale and add to polenta mixture.
5) Place meatballs into the top zone of Suvie and polenta into the bottom zone. Input settings and cook now. Alternatively, you can store or schedule the meal in the Suvie (please be sure to select “Yes” when asked if cooking from frozen).
Suvie Cook Settings
Bottom Zone: Slow Cook on High for 2 hours
Top Zone: Slow Cook on High for 2 Hours
Select YES from frozen
6) When the cook is complete, remove pans from the Suvie, and set meatballs to the side. Stir polenta and kale to combine (add water to thin consistency if desired). Sprinkle cheddar cheese over polenta and return the pan to the Suvie and broil for 5 minutes. Once broil is complete, divide polenta between plates and top with the meatballs and BBQ sauce.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 520, Total Fat 17g, Total Carbohydrates 68g, Total Sodium 750mg, Total Protein 22g.
