Description
This Creamy Polenta & Meatballs Recipe is a comforting and satisfying dish combining rich, velvety polenta with tender, juicy meatballs simmered in a savory tomato sauce. Perfect for busy weeknights or special family dinners, it blends simplicity with indulgence and is easily adaptable to various diets.
Ingredients
Scale
For the Meatballs
- 1 lb ground meat (beef or a mix of beef and pork)
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh herbs (basil or parsley), chopped
- Salt and pepper, to taste
- 2 tbsp olive oil (for browning)
For the Tomato Sauce
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- Salt and pepper, to taste
- 2 tbsp fresh basil, chopped (or parsley)
For the Polenta
- 1 cup coarse cornmeal
- 4 cups water or broth
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk or cream
Garnishes (Optional)
- Fresh basil or parsley, chopped
- Extra grated Parmesan cheese
Instructions
- Prepare the Meatballs: Combine ground meat with finely chopped onion, garlic, Parmesan cheese, fresh herbs, salt, and pepper in a bowl. Mix gently but thoroughly, then form into small, uniform meatballs for even cooking.
- Brown the Meatballs: Heat olive oil in a skillet over medium heat and brown the meatballs on all sides. This seals in their juices and creates a delicious crust. Once browned, set them aside while preparing the sauce.
- Make the Tomato Sauce: In the same skillet, sauté additional onion and garlic until translucent, then pour in crushed tomatoes. Let the sauce simmer gently, seasoning with salt, pepper, and fresh basil. Return the meatballs to the pan, cover, and allow to cook through in the sauce.
- Cook the Polenta: In a separate pot, bring water or broth to a boil. Slowly whisk in the cornmeal to avoid lumps. Stir constantly until thickened and creamy. Remove from heat and stir in butter, Parmesan cheese, and milk or cream to enrich the texture.
- Plate and Serve: Spoon the creamy polenta onto plates and nestle warm meatballs on top, generously spooning sauce over everything. Garnish with fresh herbs or extra cheese if desired, then enjoy!
Notes
- Stir polenta frequently while cooking to prevent lumps and ensure a smooth consistency.
- Add fresh herbs at the end of cooking to preserve their flavor and freshness.
- Mix meatball ingredients gently to avoid tough, dense meatballs.
- Simmer the tomato sauce slowly on low heat for richer flavor development.
- Meatballs can be prepared ahead and refrigerated or frozen for convenient meals later.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg