Tango of Flavors: Saucy Italian Meatballs with Cheesy Polent Recipe

Comfort food reaches new heights with these saucy Italian meatballs nestled perfectly in creamy polenta.

Tender, juicy beef mingles with aromatic herbs and spices, creating a symphony of flavors.

Each carefully crafted meatball promises a robust blend of traditional Italian seasonings and rich, hearty textures.

Parmesan cheese adds a delightful depth to the meat mixture, while the polenta provides a smooth, luxurious base.

Simmered in a vibrant tomato sauce, these meatballs deliver a classic taste that transports you straight to the heart of Italy.

Weeknight dinners or special gatherings will never be the same once you master this mouthwatering recipe that combines rustic charm with culinary finesse.

Let’s find out this delectable dish and let your taste buds celebrate an authentic Italian experience.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 480 kcal

Servings: 5

Ingredients for Saucy Italian Meatballs with Cheesy Polenta

• Ground Beef: Rich, juicy protein that forms the heart of tender meatballs, choose 80-85% lean for perfect moisture and flavor.
• Egg: Binds ingredients together, ensuring meatballs hold their shape during cooking.
• Seasoned Bread Crumbs: Adds texture and helps absorb moisture, creating lighter, more delicate meatballs.
• Parsley: Fresh herb that brings brightness and subtle green notes to the meat mixture.

• Crushed Tomatoes: Provides a vibrant, robust base for the classic Italian sauce.
• Tomato Paste: Intensifies tomato flavor and helps thicken the sauce.
• Garlic: Adds deep, aromatic punch that's essential in Italian cooking.
• Yellow Onion: Brings sweetness and depth to the sauce's foundation.
• Bay Leaf: Offers subtle herbal undertones and rounds out sauce complexity.
• Italian Seasoning: Blends traditional herbs that capture authentic Mediterranean flavors.
• Sea Salt and Black Pepper: Enhances and balances overall taste profile.

• Long Cooking Polenta: Creates smooth, luxurious corn base with rich texture.
• Butter: Adds richness and silky mouthfeel to polenta.
• Milk: Contributes creaminess and softens polenta's texture.
• Parmesan Cheese: Introduces sharp, salty notes and extra complexity.
• Mozzarella Cheese: Provides melty, stretchy finishing touch to polenta.

Tools to Prepare Italian Meatballs with Cheesy Polenta

• Dutch oven or large saucepan: Essential for sautéing onions and creating rich tomato sauce.
• Baking sheet: Greased and used for baking meatballs evenly.
• Measuring cup: Helps scoop uniform meatball portions.
• Fork: Perfect for mixing meatball ingredients thoroughly.
• Heavy-bottomed saucepan: Ideal for cooking creamy polenta without burning.
• Whisk: Crucial for preventing polenta lumps and ensuring smooth texture.
• Wooden spoon or spatula: Great for stirring sauce and polenta during cooking.

How to Make Saucy Italian Meatballs with Cheesy Polenta

• Aromatic Onion Foundation

Gently sauté onions and garlic in olive oil, creating a fragrant base that will infuse deep flavor into the sauce. Let the vegetables soften and caramelize, releasing their sweet essence.

• Tomato Sauce Symphony

Introduce tomato paste and crushed tomatoes, blending with herbs and seasonings. Allow the sauce to simmer and develop a rich, complex taste that will embrace the meatballs.

• Meatball Crafting

Combine ground meat with complementary ingredients, forming tender spheres of deliciousness. Shape each meatball with care, ensuring uniform size for consistent cooking.

• Baking Transformation

Roast meatballs in a hot oven until they develop a golden exterior, creating a delightful texture that will later meld with the sauce’s velvety embrace.

• Sauce and Meatball Marriage

Gently nestle the baked meatballs into the simmering sauce, allowing them to absorb the intricate flavors and become tender and succulent.

• Polenta Preparation

Create a creamy polenta base by slowly whisking cornmeal into boiling water, stirring consistently to achieve a smooth, luxurious texture that will serve as the perfect bed for the meatballs.

• Culinary Crescendo

Plate the meatballs atop the luscious polenta, garnishing with fresh herbs and a sprinkle of cheese to elevate this classic Italian comfort dish.

Flavor Tips for Italian Meatballs with Cheesy Polenta

• Blend ground beef with ground pork or veal for richer, more complex meatball flavors that'll make your taste buds dance.
• If sauce becomes too thick, splash in some chicken broth or red wine instead of water to boost depth and richness.
• Fold grated parmesan or pecorino romano directly into meatball mixture for an extra punch of savory goodness.
• Kick up heat by adding red pepper flakes to sauce or mixing ground cayenne pepper into meatball blend for those who enjoy a fiery kick.
• These meatballs freeze beautifully. Cool completely, store in airtight containers, and reheat straight from frozen for quick weeknight meals that taste like they took hours to prepare.

Serving Saucy Italian Meatballs with Cheesy Polenta

• Cozy Family Dinner Night: Serve these saucy meatballs over creamy polenta as a heartwarming main course that brings everyone together around the table, creating delightful memories with each bite.
• Gourmet Italian Presentation: Plate the meatballs atop a swirl of cheesy polenta, garnish with fresh basil leaves and grated parmesan, creating a restaurant-worthy dish that looks as amazing as it tastes.
• Meal Prep Champion: Store leftover meatballs and sauce in airtight containers for up to 4 days, making quick lunches or easy weeknight dinners a breeze for busy home cooks who want delicious meals without extra hassle.
• Versatile Leftover Magic: Transform remaining meatballs into sub sandwiches by tucking them into crusty Italian bread with melted mozzarella, offering a delicious second life to this incredible recipe.

Storage Tips for Italian Meatballs with Cheesy Polenta

• Batch Cooking Magic: Whip up double the meatball and sauce batch, then freeze portions in airtight containers for quick weeknight dinners that save time and effort.
• Refrigerator Rhythm: Store leftover meatballs and sauce in sealed containers for up to 4 days, ensuring maximum flavor and food safety with proper cooling before refrigeration.
• Freezer Friendly Strategy: Separate meatballs and sauce when freezing to maintain optimal texture. Freeze each component in individual containers for up to 3 months, thawing overnight in the refrigerator before reheating.
• Polenta Prep Tip: Leftover polenta can be sliced, pan-fried, or grilled the next day. Spread cooled polenta on a baking sheet, refrigerate until firm, then cut into squares for a delicious next-day side dish or appetizer.

Succulent Italian Meatballs With Cheesy Polenta Recipe

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4.5 from 18 reviews

• Total Time: 45 minutes
• Yield: 5 1x

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Description

Homemade saucy Italian meatballs over creamy polenta create a comforting classic from Italy’s culinary traditions. Robust beef, herbs, and melted cheese combine in this hearty dish perfect for family dinners you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 1 ¼ lbs (566 g) ground beef (80 – 85%)
• 1 egg
• ¼ cup (60 g) Parmesan cheese, grated
• ¼ cup (30 g) mozzarella cheese, shredded
• ¼ cup (30 g) seasoned bread crumbs
• 28 oz (794 g) crushed tomatoes, canned
• 6 oz (170 g) tomato paste, canned
• 2 tbsps minced garlic
• 1 large yellow onion, diced
• 1 tbsp Italian seasoning, crushed between fingertips
• 1 bay leaf
• ¼ tsp sea or kosher salt
• 1/8 tsp black pepper
• 1 cup (240 ml) long cooking polenta
• 1 tbsp butter
• ¼ to ½ cup (60–120 ml) milk
• 1 tbsp fresh chopped parsley

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Instructions

1. Sauté Foundation: Heat olive oil in a Dutch oven over medium-low, cooking onions and garlic with salt and pepper until softened and aromatic, releasing their deep flavors.
2. Flavor Layering: Incorporate bay leaf and tomato paste into the vegetable base, stirring to create a rich, concentrated foundation for the sauce.
3. Sauce Development: Add crushed tomatoes, water, Italian seasoning, salt, and pepper, creating a robust liquid base that will enhance the meatballs’ depth of flavor.
4. Sauce Preparation: Bring sauce to a gentle simmer, occasionally stirring to prevent burning and allow ingredients to meld harmoniously.
5. Meatball Preparation: Preheat oven to 204 degrees Celsius and lightly oil a baking sheet while combining all meatball ingredients thoroughly.
6. Shaping and Initial Cooking: Form uniform meatballs and arrange on prepared baking sheet, roasting until exterior develops a golden-brown crust, approximately 12 minutes.
7. Sauce Infusion: Gently transfer roasted meatballs into simmering sauce, allowing them to continue cooking and absorb complex flavor profiles for 25-30 minutes.
8. Polenta Creation: Bring water to a rolling boil, gradually whisking in polenta powder while reducing heat to prevent splattering and eliminate potential lumps.
9. Polenta Finishing: Simmer polenta on lowest heat setting, stirring intermittently to achieve a creamy, smooth consistency that will complement the robust meatballs.
10. Plating: Remove polenta from heat and serve immediately, topping with saucy meatballs for a complete, authentic Italian-inspired meal.

Notes

• Prevent Lumpy Polenta: Whisk gradually and consistently to avoid clumps, ensuring a smooth, creamy texture every time.
• Meatball Moisture Magic: Mix ingredients gently with fork or hands to keep meat tender and prevent overworking, which can make meatballs tough.
• Sauce Depth Trick: Allow meatballs to simmer in sauce for full flavor absorption, transforming a good dish into an exceptional culinary experience.
• Temperature Control: Maintain consistent low-medium heat when sautéing onions and simmering sauce to develop rich, complex flavors without burning.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner, Appetizer
• Method: Baking, Simmering, Boiling, Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 480
• Sugar: 6 g
• Sodium: 750 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 90 mg