Description
Meatballs with Marinara Sauce over Creamy Polenta
Ingredients
For the Meatballs:
1 lb ground beef or pork (or a mix)
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tbsp chopped fresh parsley
Salt & pepper, to taste
1 cup marinara sauce
For the Polenta:
1 cup polenta (cornmeal)
4 cups water or chicken broth
1 tbsp butter
Salt, to taste
Freshly grated Parmesan cheese for topping
Instructions
Make the Meatballs:
In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, and pepper.
Shape the mixture into small meatballs (about 1-2 inches in diameter).
Heat a large skillet over medium heat with a little oil. Brown the meatballs on all sides (about 4-5 minutes).
Once browned, pour the marinara sauce into the pan with the meatballs and let it simmer for 20-25 minutes until the meatballs are cooked through and the sauce has thickened.
Make the Polenta:
In a medium saucepan, bring the water or chicken broth to a boil.
Slowly whisk in the polenta and reduce the heat to low.
Cook, stirring frequently, for about 30 minutes, until the polenta is thick and creamy.
Stir in the butter and season with salt to taste.
For an extra creamy texture, add a bit more butter or cheese as desired.
Assemble the Dish:
Spoon a generous amount of creamy polenta onto each plate.
Top with 3-4 meatballs and a spoonful of marinara sauce.
Finish with a sprinkle of freshly grated Parmesan cheese on top.
Serve and Enjoy!
This Meatballs with Marinara Sauce over Creamy Polenta is the perfect comfort meal, blending rich, flavorful meatballs with the creamy goodness of polenta. Enjoy every bite!
Step-by-Step Guide
Begin by preparing all ingredients. For the meatballs, combine the ground meat, breadcrumbs, Parmesan, egg, minced garlic, parsley, salt, and pepper in a large bowl. Mix gently with your hands until just combined—overmixing makes tough meatballs. Form into 1-2 inch balls. In a large skillet, heat a tablespoon of olive oil over medium heat. Brown meatballs on all sides; they do not need to be cooked through. Pour in the marinara sauce, reduce heat to low, cover, and simmer for 20-25 minutes.
While meatballs simmer, start the polenta. Bring 4 cups of water or broth to a rolling boil. Gradually whisk in the polenta to prevent lumps. Reduce heat to the lowest setting. Cook for 25-30 minutes, stirring every 5-7 minutes to prevent sticking, until thick and creamy. Off the heat, stir in butter and season with salt.
Serving Suggestions
Serve this dish family-style for a cozy dinner. Spoon the creamy polenta into a wide, shallow bowl, creating a well in the center. Place meatballs and sauce in the center. Garnish with extra grated Parmesan and a fresh sprinkle of chopped parsley or basil. A side of garlic bread is perfect for soaking up extra sauce, and a simple arugula salad with lemon vinaigrette cuts the richness beautifully.
How-to Summary
Combine meatball ingredients and form into balls. Brown in a skillet, then simmer in marinara sauce for 20-25 mins. Separately, whisk polenta into boiling liquid and simmer for 25-30 mins until creamy, stirring occasionally. Serve polenta topped with meatballs, sauce, and Parmesan.
Frequently Asked Questions
Can I bake the meatballs instead of pan-frying? Yes. Arrange browned or raw meatballs on a parchment-lined baking sheet and bake at 400°F for 15-20 minutes. Transfer to the sauce to finish cooking and absorb flavor.
How can I make gluten-free meatballs? Use certified gluten-free breadcrumbs or rolled oats pulsed into a coarse meal. Ensure your marinara sauce is also gluten-free.
Can I make the polenta ahead of time? Yes. Polenta solidifies as it cools. Reheat it slowly in a pot with a splash of water or milk, whisking vigorously to restore creaminess.
What’s the best meat for meatballs? A mix of beef and pork offers great flavor and fat content. For lighter meatballs, use ground turkey or chicken, adding a tablespoon of olive oil to the mix to prevent dryness.
My polenta is lumpy. How can I fix it? Always whisk constantly while adding the polenta to the boiling liquid. If lumps form, a vigorous whisking during cooking usually dissolves them. An immersion blender can smooth fully cooked polenta.
Common Mistakes to Avoid
Avoid overmixing the meatball ingredients, as this develops the meat’s protein and results in a dense, tough texture. Do not rush the browning of the meatballs; a good sear builds flavor. When making polenta, do not add the cornmeal to cold liquid, as this guarantees lumps. Finally, do not under-season the polenta; it needs ample salt to taste its best.
Conclusion
This dish masterfully combines two classic comfort foods: savory Italian meatballs and creamy, humble polenta. It’s a hearty, satisfying meal that feels special yet is straightforward to prepare. By following the detailed steps and tips provided, you can avoid common pitfalls and create a restaurant-worthy dinner at home. The rich marinara, tender meatballs, and creamy polenta create a perfect harmony of textures and flavors that is sure to become a family favorite.