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.
Ingredients
Scale
- 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
Instructions
- 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.
- Flavor Layering: Incorporate bay leaf and tomato paste into the vegetable base, stirring to create a rich, concentrated foundation for the sauce.
- Sauce Development: Add crushed tomatoes, water, Italian seasoning, salt, and pepper, creating a robust liquid base that will enhance the meatballs’ depth of flavor.
- Sauce Preparation: Bring sauce to a gentle simmer, occasionally stirring to prevent burning and allow ingredients to meld harmoniously.
- Meatball Preparation: Preheat oven to 204 degrees Celsius and lightly oil a baking sheet while combining all meatball ingredients thoroughly.
- Shaping and Initial Cooking: Form uniform meatballs and arrange on prepared baking sheet, roasting until exterior develops a golden-brown crust, approximately 12 minutes.
- Sauce Infusion: Gently transfer roasted meatballs into simmering sauce, allowing them to continue cooking and absorb complex flavor profiles for 25-30 minutes.
- Polenta Creation: Bring water to a rolling boil, gradually whisking in polenta powder while reducing heat to prevent splattering and eliminate potential lumps.
- Polenta Finishing: Simmer polenta on lowest heat setting, stirring intermittently to achieve a creamy, smooth consistency that will complement the robust meatballs.
- 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