Meatball Cupcakes

Yes, they are cupcakes for meat eaters! After using a mini muffin tin for baking meatballs(link), I was looking for ways to use a muffin tin for savory dishes, and this is my first idea. I buried meatballs in polenta, covered with store bought marinara sauce and topped with pizza cheese. I can't wait to serve these cupcakes for my next party!

Meatball Cupcakes Print Recipe Quantity Ingredients 4 cups water 1 tsp kosher salt  1 cup instant polenta 1/2 cup finely grated parmigiano reggiano or grana padano 12 meatballs 3/4 cup marinara sauce 3/4 cup shredded cheese Directions Prepare polenta: In a pot, bring water and salt to a boil and gradually whisk in the polenta. Cook for 3~5 minutes over low to medium heat, stirring constantly until thick. Add the grated parmigiano reggiano and season with salt if necessary. Preheat oven to 400 degrees. Place baking cups in each cup in the muffin tin. Fill the each cup about halfway with the polenta. Keep the remaining polenta for later use. Bury meatballs in the center of the polenta cups, cover each with one tablespoon of the marinara sauce and top with the shredded cheese. Place the muffin tin in the oven and cook for 7~10 minutes until the cheese melts.     Remove the cupcakes from the oven. Let them cool in the muffin tin about 15 minutes until the polenta sets and is easy to take out from the tin.  Yields 12 cupcakes