Description
Saucy Italian Meatballs with Cheesy Polenta brings classic Mediterranean flavors straight to your kitchen. Succulent beef meatballs nestled in rich marinara sauce rest atop creamy, parmesan-infused polenta for a comforting meal that transports diners to the heart of Italy.
Ingredients
Scale
Meat and Protein:
- 1 ¼ pounds (566 grams) ground beef (80 – 85%)
- 1 egg
- ¼ cup (60 grams) grated Parmesan cheese
- ¼ cup (30 grams) shredded mozzarella cheese
- ¼ cup (30 grams) seasoned bread crumbs
Sauce and Seasoning:
- 28 ounces (794 grams) crushed tomatoes (canned)
- 6 ounces (170 grams) tomato paste (canned)
- 2 tablespoons minced garlic
- 1 large yellow onion (diced)
- 1 tablespoon Italian seasoning, crushed between fingertips
- 1 bay leaf
- Sea or kosher salt and black pepper to taste
- ¼ teaspoon sea or kosher salt
- 1/8 teaspoon black pepper
Polenta and Dairy:
- 1 cup (240 milliliters) long cooking polenta
- 1 tablespoon butter
- ¼ to ½ cup (60–120 milliliters) milk
- 1 tablespoon fresh chopped parsley
Instructions
- Warm olive oil (30 milliliters or ) in a Dutch oven over medium-low temperature, sautéing diced onions and minced garlic with a pinch of salt and pepper until translucent and fragrant, approximately 10 minutes.
- Introduce bay leaf and tomato paste into the softened vegetable mixture, stirring thoroughly and allowing flavors to meld for 1-2 minutes.
- Pour crushed tomatoes, 120 milliliters (½ cup) water, Italian seasoning, 2.5 grams (½ teaspoon) salt, and 1.25 grams (¼ teaspoon) black pepper into the pot, combining ingredients completely.
- Elevate heat and encourage sauce to simmer gently, stirring periodically to prevent scorching.
- Preset oven to 204 degrees Celsius (400 degrees Fahrenheit) and lightly grease a large baking sheet with olive oil.
- Blend all meatball ingredients in a mixing bowl, ensuring even distribution using a fork or hands.
- Utilize a ¼ cup measuring tool to portion meat mixture, gently rolling into uniform spheres and positioning them on the prepared baking sheet with slight separation.
- Roast meatballs for approximately 12 minutes until exterior develops a golden-brown crust.
- Transfer freshly baked meatballs directly into simmering sauce, allowing them to continue cooking and absorbing flavors for 25-30 minutes.
- Taste sauce midway through cooking, adjusting seasoning with additional salt or pepper as desired, and thinning with water if sauce appears too dense.
- In a separate heavy-bottomed pot, bring 1.2 liters () water to a rolling boil over high heat.
- Sprinkle salt into boiling water, then gradually whisk polenta powder to prevent lumps, reducing heat to minimize potential splattering.
- Reduce temperature to lowest setting, continuing to stir polenta for one minute to eliminate any remaining clumps.
- Cover pot and allow polenta to simmer undisturbed for 30 minutes, gently stirring every five minutes to maintain smooth consistency.
- Once polenta reaches creamy texture, remove from heat and serve immediately alongside saucy meatballs.
Notes
- Prep sauce first to build deep, rich flavor profiles from sautéed onions and garlic.
- Tomato base creates a robust foundation for meatballs, developing complex taste layers during slow simmering.
- Meatball mixture requires gentle handling to maintain tender, juicy texture without overworking the meat.
- Baking before simmering ensures meatballs hold shape and develop delicious caramelized exterior.
- Polenta demands constant attention and gradual whisking to prevent lumpy, uneven consistency.
- Final dish marries hearty meatballs with creamy polenta, delivering a comforting Italian-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Baking, Simmering, Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 675 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 110mg