The Quick & Flavorful Saucy Italian Meatballs Recipe You’ll Love

Saucy Italian meatballs represent the ultimate comfort food that reimagines ordinary dinners into memorable experiences.

Hearty and rich, these tender meat parcels carry generations of culinary tradition within their perfectly seasoned layers.

Robust flavors dance across your palate, promising a meal that speaks directly to your hunger and nostalgia.

Authentic ingredients work their magic, creating a symphony of taste that feels both familiar and exciting.

Mediterranean cooking techniques elevate simple components into something extraordinary and deeply satisfying.

Each carefully crafted meatball tells a story of passion and carefully balanced seasonings.

Come ready to indulge in a meal that connects you with classic home cooking.

Why These Meatballs Feel Like an Italian Romance

• Savor Authentic Italian Comfort: This recipe delivers classic Italian flavors with tender meatballs nestled in rich, hearty tomato sauce, bringing the warmth of traditional home cooking straight to your dinner table.
• Master Culinary Techniques Easily: The step-by-step method breaks down complex cooking processes into simple, approachable steps, making gourmet Italian cuisine accessible for home cooks of all skill levels.
• Enjoy a Satisfying Protein-Packed Meal: Packed with 33g of protein and balanced nutrition, these meatballs offer a hearty, filling dish that provides substantial energy and delicious sustenance for the whole family.

All the Love That Goes Into That Sauce and Polenta

• Olive Oil: A base for sautéing and adding rich flavor to the sauce.
• Onions: Provides sweet and aromatic base for the sauce.
• Garlic: Adds deep, pungent flavor to the sauce.
• Bay Leaf: Contributes subtle herbal undertone to the sauce.
• Tomato Paste: Deepens tomato flavor and adds thickness.
• Crushed Tomatoes: Main component of the sauce, providing rich tomato base.
• Water: Helps adjust sauce consistency.
• Italian Seasoning: Blend of herbs that enhances overall Italian flavor profile.
• Salt and Black Pepper: Essential seasonings for balanced taste.

• Ground Meat: Primary protein component, forms the base of meatballs.
• Breadcrumbs: Helps bind meat and creates tender texture.
• Eggs: Acts as a binding agent for meatball mixture.
• Parmesan Cheese: Adds savory depth and helps meatballs hold together.
• Salt and Black Pepper: Seasons the meatball mixture.

• Polenta: Creamy cornmeal base for serving the meatballs.
• Water: Primary liquid for cooking polenta.
• Salt: Enhances polentas natural flavor.

How to Simmer, Pour, and Spoon With Flair

Step 1: Prepare Flavor Base

Heat olive oil in a Dutch oven over medium-low heat. Add chopped onions and minced garlic with salt and pepper. Cook for 10 minutes, stirring frequently until onions soften completely.

Step 2: Build Tomato Sauce

• Add bay leaf
• Stir in tomato paste
• Cook for 1-2 minutes until ingredients blend

Add crushed tomatoes, water, Italian seasoning, salt, and black pepper. Mix thoroughly.

Step 3: Simmer Sauce

Increase heat and bring sauce to a gentle simmer, stirring occasionally to prevent sticking.

Step 4: Prepare Meatball Mixture

In a large mixing bowl, combine all meatball ingredients. Use a fork to mix evenly until ingredients are well incorporated.

Step 5: Shape Meatballs

Preheat oven to 400°F. Grease a large baking sheet with olive oil. Use a measuring tool to scoop and roll meatball portions. Place on baking sheet, keeping meatballs separated.

Step 6: Bake Meatballs

Bake meatballs for 12 minutes until golden and partially cooked.

Step 7: Finish Meatballs in Sauce

Transfer baked meatballs directly into simmering sauce. Cook for 25-30 minutes, stirring occasionally.

Step 8: Season and Adjust Sauce

Taste sauce and adjust seasoning with additional salt or pepper. Add water if sauce becomes too thick.

Step 9: Prepare Polenta

Fill a heavy-bottomed saucepan with water. Bring to a boil over high heat.

Step 10: Cook Polenta

• Add salt to boiling water
• Gradually whisk in polenta to prevent lumps
• Lower heat to prevent splattering
• Whisk for 1 minute until smooth

Step 11: Finish Polenta

Reduce heat to lowest setting. Cover pot and cook for 30 minutes, stirring gently every 5 minutes to ensure consistent texture.

Step 12: Serve and Enjoy

Plate creamy polenta and top with saucy meatballs. Garnish with fresh herbs if desired.

Tips for a Silky Sauce and Cheesy Spoonfuls

• Meat Mixture Mastery: Use a mix of ground beef and pork for richer, more complex flavor and tender texture in your meatballs.
• Prevent Sticking: Line your baking sheet with parchment paper for easy meatball removal and cleanup, ensuring they don't stick or tear.
• Smooth Polenta Technique: Whisk polenta slowly and consistently to avoid lumps, creating a silky, creamy base that complements the meatballs perfectly.
• Sauce Depth Booster: Let the tomato sauce simmer longer to develop deeper, more concentrated flavors that will make your dish taste authentically Italian.
• Cheese Enhancement: Stir in freshly grated Parmesan or pecorino romano into the polenta just before serving for an extra layer of richness and saltiness.

How to Keep the Leftovers Just as Luscious

• Refrigerate: Transfer meatballs and sauce to an airtight container within 2 hours of cooking. Seal tightly and store in the refrigerator for up to 4 days. Keep polenta separate to maintain its texture and prevent sogginess.
• Freeze: Wrap meatballs and sauce in freezer-safe containers or heavy-duty freezer bags. Label with the date and store for up to 3 months. Polenta doesn't freeze well, so enjoy it fresh or prepare a new batch when reheating.
• Reheat: Warm meatballs and sauce in a saucepan over medium-low heat, stirring occasionally to prevent burning. For polenta, add a splash of water or milk to restore creamy consistency. Microwave in short intervals, stirring between each to ensure even heating.

Wines and Sides That Match the Mood

• Pair with Rustic Red Wine: Complement the rich, savory meatballs with a bold Italian red like Chianti or Sangiovese, which cuts through the tomato sauce's acidity and matches the dish's hearty flavor profile.
• Serve Alongside Crisp Green Salad: Balance the heavy meatballs and creamy polenta with a light, zesty salad dressed in lemon vinaigrette, adding freshness and cutting through the richness of the main course.
• Enhance with Garlic Bread: Create a perfect side by toasting crusty Italian bread with garlic and parsley, providing a crunchy texture that soaks up the delicious tomato sauce and adds an extra layer of flavor to the meal.
• Finish with Amaretto Dessert: Round out the Italian-inspired dinner with a sweet almond-flavored amaretto pudding or tiramisu, which echoes the warmth and comfort of the main dish while offering a delightful sweet conclusion.

Flavor Variations That Bring a New Mood to the Table

• Spicy Meatball Fusion: Replace Italian seasoning with a blend of chili powder, smoked paprika, and red pepper flakes for a fiery kick that transforms the classic recipe.
• Mediterranean Herb Variation: Swap out Italian seasoning for fresh chopped rosemary, thyme, and oregano, adding crumbled feta cheese into the meatball mixture for a Greek-inspired version.
• Lean Protein Remix: Substitute ground beef with ground turkey or chicken, incorporating grated zucchini into the meatball mix to keep the protein moist and add extra nutrition.
• Vegetarian Polenta Plate: Create plant-based meatballs using lentils, mushrooms, and breadcrumbs, seasoned with the original recipe's spices and served over the creamy polenta base.

Saucy Italian Meatballs With Cheesy Polent Recipe

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4.9 from 29 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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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.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. 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.
2. Introduce bay leaf and tomato paste into the softened vegetable mixture, stirring thoroughly and allowing flavors to meld for 1-2 minutes.
3. 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.
4. Elevate heat and encourage sauce to simmer gently, stirring periodically to prevent scorching.
5. Preset oven to 204 degrees Celsius (400 degrees Fahrenheit) and lightly grease a large baking sheet with olive oil.
6. Blend all meatball ingredients in a mixing bowl, ensuring even distribution using a fork or hands.
7. 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.
8. Roast meatballs for approximately 12 minutes until exterior develops a golden-brown crust.
9. Transfer freshly baked meatballs directly into simmering sauce, allowing them to continue cooking and absorbing flavors for 25-30 minutes.
10. Taste sauce midway through cooking, adjusting seasoning with additional salt or pepper as desired, and thinning with water if sauce appears too dense.
11. In a separate heavy-bottomed pot, bring 1.2 liters () water to a rolling boil over high heat.
12. Sprinkle salt into boiling water, then gradually whisk polenta powder to prevent lumps, reducing heat to minimize potential splattering.
13. Reduce temperature to lowest setting, continuing to stir polenta for one minute to eliminate any remaining clumps.
14. Cover pot and allow polenta to simmer undisturbed for 30 minutes, gently stirring every five minutes to maintain smooth consistency.
15. 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