CWHL Meatballs

CWHL Meatballs

A special edition of classic meatballs specially made for the Canadian Women's Hockey League (CWHL).

16 servings
Preparation 15 min
Cooking 30 min

610 calories per serving 


1 cup cornmeal (polenta)   130 g
2 cups milk, partly skimmed, 2%   500 mL
900 g ground pork, lean    
900 g ground beef, extra-lean    
1 1/2 cup ricotta cheese, light   300 g
2 cups Parmesan cheese   100 g
2 eggs size large    
1 cup Italian parsley, fresh, chopped   80 g
1 pinch salt   0.1 g
  ground pepper to taste    
8 cups chicken broth, low-sodium   2 L
16 servings Veggie Pasta Sauce (Recipe)    
1 kg fettuccine    
1/3 cup extra virgin olive oil, for the pasta   85 mL


  1. Preheat the oven to 175°C/350°F.
  2. In a small bowl whisk the cornmeal with the milk.
  3. In a large bowl mix the pork with the beef. Add the cornmeal-milk mixture then mix well. Add the ricotta, parmesan, egg and parsley, mixing thoroughly with each addition. Add salt and pepper to taste. You may test the seasoning by cooking a small amount of the mixture in a frying pan. Adjust seasoning to your taste.
  4. Using your hands, form the mixture into even-sized meatballs (3-4 meatballs per serving) then arrange the balls in a deep baking pan.
  5. Bring the broth to a boil in a saucepan over medium heat. Add enough broth to cover the meatballs in the baking pan. Cook in the middle until the meatballs are cooked through, about 30 min.
  6. Meanwhile, warm up the pasta sauce in a large pan over low heat.
  7. A few minutes before the end of the cooking time for the meatballs, cook the pasta.
  8. Drain the fettuccine then put them back in the pasta cooking pot and drizzle with the olive oil. Mix well then serve with the meatballs and sauce.

Nutrition Facts Table

Nutrition Facts

per 1 serving (420g)


% DV*

* DV = Daily Value




22 g

34 %

Saturated 8 g
+ Trans 0.3 g

43 %


100 mg


380 mg

16 %


63 g

21 %


5 g

20 %


8 g


39 g

Vitamin A

45 %

Vitamin C

60 %


20 %


30 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 2 servings
Milk and Alternatives: ½ serving
Meat and Alternatives: serving

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Low :
Source of :
Good source of :
Calcium, Copper, Fibre, Folacin, Magnesium, Vitamin D, Vitamin E
Excellent source of :
Iron, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin K, Zinc

More info

This recipe is in the following categories: Beef | Pork | Rice/Grain | Tomatoes | Main courses/Entrées | High Calcium | High Fibre | High Iron | High Vitamin D | Low Sodium | Bake | Italian

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