Description
This creamy polenta and meatballs recipe features tender Italian-style meatballs simmered in a rich homemade marinara sauce, served over smooth, cheesy polenta. Perfect for a comforting dinner, the dish combines hearty flavors and creamy textures in an easy-to-follow recipe.
Ingredients
Scale
Marinara Sauce
- 1 (28-oz.) can whole peeled tomatoes
- 1 small yellow onion, peeled, quartered
- 2 sprigs fresh basil
- 5 Tbsp. unsalted butter
Meatballs
- Cooking spray
- 1 large egg
- 1 clove garlic, grated
- 1/2 cup Italian-style bread crumbs
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup whole milk
- 1/4 cup chopped fresh parsley
- 1 tsp. kosher salt, plus more to taste
- 1/4 tsp. freshly ground black pepper, plus more to taste
- 8 oz. bulk sweet Italian sausage
- 8 oz. ground pork
Polenta & Assembly
- 2 cups whole milk
- 1 tsp. kosher salt
- 1 cup instant polenta
- 4 oz. mascarpone or cream cheese
- 1/4 cup finely grated Parmesan cheese, plus more for serving
- Freshly ground black pepper, to taste
- Fresh basil leaves, for serving
Instructions
- Make the Marinara Sauce: Place the whole peeled tomatoes along with their juices into a medium pot. Use your hands or a potato masher to break the tomatoes into bite-sized pieces. Add the quartered onion, fresh basil sprigs, and unsalted butter to the pot. Bring the mixture to a simmer over medium-low heat. Lower the heat to low, partially cover the pot, and let it gently cook, stirring occasionally, until the onions have softened thoroughly, approximately 40 minutes. Remove and discard the onions and basil before serving.
- Prepare the Meatballs: Preheat your oven to 425°F. Line a baking sheet with foil and spray lightly with cooking spray. In a large bowl, whisk together the egg, grated garlic, Italian-style bread crumbs, grated Parmesan, whole milk, chopped fresh parsley, kosher salt, and black pepper. Crumble the sweet Italian sausage and ground pork into the mixture and gently combine with your hands until just blended. Shape the mixture into 2-inch meatballs (about 3 tablespoons each) and space them on the prepared baking sheet.
- Bake the Meatballs: Place the meatballs in the oven and bake for about 15 minutes, stirring gently once after 10 minutes to ensure even browning. They should develop a light golden color on the outside.
- Simmer Meatballs in Sauce: Transfer the baked meatballs into the prepared marinara sauce. Cover and simmer on low heat, turning occasionally, until the meatballs are fully cooked through and the flavors meld together, about 10 minutes. Remove from heat and adjust the sauce by seasoning with salt and pepper to taste.
- Cook the Polenta: While the meatballs are simmering, bring a large pot of 2 cups whole milk, 2 cups water, and 1 teaspoon kosher salt to medium-high heat. Gradually whisk in the instant polenta in a slow, steady stream. Once it starts boiling, reduce the heat to low and whisk vigorously until the polenta thickens, about 3 minutes. Take the pot off the heat and stir in the mascarpone and 1/4 cup grated Parmesan cheese. Season with freshly ground black pepper to taste.
- Assemble and Serve: Spread the creamy polenta on a large serving platter or individual plates. Spoon the meatballs and marinara sauce over the polenta. Garnish with fresh basil leaves and additional grated Parmesan cheese before serving.
Notes
- Make the marinara sauce up to 3 days ahead; store it refrigerated in an airtight container after cooling.
- Use instant polenta for a quicker cooking time.
- For a smoother texture, whisk the polenta continuously while cooking to prevent lumps.
- Substitute mascarpone with cream cheese if preferred for a slightly different creaminess.
- Adjust the seasoning of the sauce and polenta after cooking to suit your taste.
- Meatballs can be cooked and stored separately, then reheated in the marinara sauce before serving.
Nutrition
- Serving Size: 1 serving (about 1/6 of total recipe)
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 110 mg
