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Creamy Polenta & Meatballs Recipe

Creamy Polenta & Meatballs Recipe
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This Creamy Polenta & Meatballs recipe combines velvety, rich polenta with tender, flavorful meatballs simmered in a savory tomato sauce. A comforting yet elegant meal perfect for weeknight dinners or entertaining guests, offering versatility and warmth in every bite.

Ingredients

Scale

For the Polenta

  • 1 cup instant or coarse polenta
  • 3 cups broth (chicken or vegetable)
  • 1 cup milk
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste

For the Meatballs

  • 1 lb ground meat (beef, pork, or a mix)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 2 tablespoons fresh herbs (parsley, basil, or oregano), finely chopped
  • Salt and pepper, to taste
  • Olive oil for browning

For the Sauce

  • 2 cups tomato sauce
  • 1 clove garlic, minced (optional)
  • Additional fresh herbs, chopped (optional)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Polenta: Bring the broth and milk mixture to a simmer in a medium saucepan. Slowly whisk in the polenta to avoid lumps. Cook according to package instructions, stirring frequently, until the polenta is thick and creamy. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  2. Make the Meatball Mixture: In a large bowl, combine ground meat, finely chopped onion and garlic, breadcrumbs, egg, fresh herbs, salt, and pepper. Mix gently but thoroughly to incorporate all ingredients without overworking the meat to keep the meatballs tender.
  3. Form and Cook Meatballs: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Heat olive oil in a skillet over medium-high heat and brown the meatballs on all sides until golden, then set them aside.
  4. Make the Sauce and Simmer: In the same skillet, add the tomato sauce, along with extra garlic and herbs if desired. Bring the sauce to a simmer, add the browned meatballs back into the sauce, cover, and cook gently for 15-20 minutes until meatballs are cooked through and flavors meld.
  5. Serve It Up: Spoon the creamy polenta onto plates or a serving bowl. Generously ladle the meatballs and sauce over the polenta. Garnish with extra Parmesan cheese and fresh herbs for a beautiful finish.

Notes

  • Choose the right polenta: instant cooks quickly for creamy texture; coarse gives rustic feel.
  • Don’t overmix meatball mixture to keep them tender.
  • Brown meatballs first for enhanced flavor through caramelization.
  • Stir polenta frequently during cooking to prevent lumps and ensure smooth texture.
  • Use fresh herbs to brighten the dish.
  • Store leftover polenta and meatballs separately to preserve texture.
  • Freeze meatballs on a baking sheet before transferring to bags for best results.
  • Reheat gently on low heat with extra liquid to avoid drying out.

Nutrition

Keywords: polenta, meatballs, creamy polenta, comfort food, Italian, easy dinner, weeknight meal

Find it online: https://ninagourmet.com/creamy-polenta-meatballs-recipe/