While we enjoy meatballs with BBQ sauce, garlic butter and zoodles, or coated with cranberry sauce, juicy meatballs stewed in acidic tomato sauce have a particular place in our hearts. And, while meatballs can be cooked into a meatball sub casserole, packed into meatball sub egg rolls, or served over a classic meal of spaghetti and meatballs, sometimes a bowl of creamy polenta and meatballs will suffice. Comfort foods are comfort foods and tend to take a little longer to prepare; however, it shouldn’t exhaust you. Here’s how I get this delectable dinner ready in about an hour:
The tomato sauce:
The queen of Italian cooking, Marcella Hazan, taught many of us that yes, we could whip up a quick four-ingredient buttery sauce with the help of canned tomatoes, a yellow onion, some butter, and salt. To start, crush a can of tomatoes with your hands. Then boil them with a peeled, quartered yellow onion, butter, and a few sprigs of basil while you get the meatballs ready. The butter cuts through the acidity in the tomato, and the onion adds a touch of sweetness.
The meatballs:
If you ever wondered how good an all-day sauce might taste, then the wait is over. We make our meatballs while the tomato sauce is simmering. These tender meatballs are packed full of long-simmered flavor by combining ground pork, sweet Italian sausage, Italian-style breadcrumbs, grated Parmesan, and garlic, along with an egg and milk. Baking the meatballs saves the messy stovetop browning and makes for juicier meatballs. The baked meatballs are added to the simmering tomato sauce, and polenta is now ready to be made.
The polenta:
I enjoy the nutty flavor of coarse-ground polenta, but I don’t always want to stand over the stove stirring. I use quick-cooking polenta, cooked in milk and water, to make a pot of creamy, warm polenta in about 10 minutes. Feel free to substitute coarse ground polenta. Dinner is ready when you stir in mascarpone or cream cheese, extra Parmesan, and some black pepper.
Have you tried this recipe? Tell us in the comments!
Ingredients
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 c. Italian-style bread crumbs
- 1/2 c. finely grated Parmesan
- 1/2 c. whole milk
- 1/4 c. chopped fresh parsley
- 1 tsp. kosher salt, plus more
- 1/4 tsp. freshly ground black pepper, plus more
- 8 oz. bulk sweet Italian sausage
- 8 oz. ground pork
Polenta & Assembly
- 2 c. whole milk
- 1 tsp. kosher salt
- 1 c. instant polenta
- 4 oz. mascarpone or cream cheese
- 1/4 c. finely grated Parmesan, plus more for serving
- Freshly ground black pepper
- Fresh basil leaves, for serving
Directions
Marinara Sauce
step 1
Place the tomatoes and liquids in a medium-sized pot. Using your hands or a potato masher, break up tomatoes into bite-size pieces. Place the onion, basil, and butter in the pot. Heat to a simmer over medium-low heat. Reduce heat to low, partially cover, and simmer, stirring occasionally, until onions are very soft, about 40 minutes. Throw away the onions and basil.
step 2
Sauce can be made up to 3 days in advance. Allow to cool before storing in an airtight jar in the fridge.
Meatballs
step 1
Heat the oven to 425°. Line a baking sheet with aluminum foil and gently coat with cooking spray. In a large mixing bowl, combine the eggs, garlic, bread crumbs, Parmesan, milk, parsley, salt, and pepper. Crumble sausage and pork into the egg mixture. Mix with clean hands until just mixed. Form pork mixture into 2″ balls (3 Tbsp. each) and place on prepared sheet.
step 2
Bake meatballs for 15 minutes, stirring after every 10 minutes, until gently browned.
step 3
Add meatballs to the sauce. Cover and simmer for about 10 minutes, turning regularly, until the flavours have mingled and the meatballs are fully cooked. Turn off the heat.
step 4
Season the sauce with pepper and salt. Cover the pot and boil the polenta.
Polenta
step 1
Meanwhile, in a large pot over medium-high heat, whisk together the milk, salt, and 2 cups water. While whisking, slowly pour in the polenta in a steady stream. Bring to a boil, then reduce to a low heat and cook, stirring constantly, for about 3 minutes, or until the polenta thickens. Turn off the heat. Mix in the mascarpone and Parmesan, then season with pepper.
step 2
Spread the polenta out on a plate. Add meatballs and sauce. Sprinkle with basil and Parmesan.
Conclusion:
Creamy polenta with meatballs is just the perfect option wherein flavours and textures combine. Delicious, tender meatballs swim in creamy, cheesy polenta, baked in rich tomato sauce. Actually, comforting and at the same time very versatile, this dish can be made for both special occasions and regular meals with your family. This recipe will yield a filling meal that fits the taste buds and fills with a sense of warmth and satisfaction. Classic comfort foods laden just enough with creamy and savoury flavours.