Description
This creamy polenta & meatballs recipe combines tender, flavorful meatballs simmered in a rich homemade marinara sauce with smooth, luscious polenta enriched with mascarpone and Parmesan. A comforting Italian-inspired dish that’s perfect for family dinners or special occasions.
Ingredients
Scale
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 cup Italian-style bread crumbs
- 1/2 cup finely grated Parmesan
- 1/2 cup whole milk
- 1/4 cup 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 cups whole milk
- 1 tsp. kosher salt
- 1 cup instant polenta
- 4 oz. mascarpone or cream cheese
- 1/4 cup finely grated Parmesan, plus more for serving
- Freshly ground black pepper
- Fresh basil leaves, for serving
Instructions
- Prepare Marinara Sauce: Place the whole peeled tomatoes with their juices in a medium pot. Using your hands or a potato masher, break up the tomatoes into bite-sized pieces. Add the quartered onion, fresh basil sprigs, and unsalted butter to the pot. Bring the mixture to a simmer over medium-low heat. Reduce heat to low, partially cover the pot, and cook, stirring occasionally, until the onions are very soft, about 40 minutes. Remove and discard the onions and basil before using.
- Make Ahead Sauce (Optional): The marinara sauce can be prepared up to 3 days in advance. Allow it to cool, then store it in an airtight container in the refrigerator.
- Prepare Meatball Mixture: Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lightly coat it with cooking spray. In a large bowl, combine the egg, grated garlic, Italian-style bread crumbs, finely grated Parmesan, whole milk, chopped fresh parsley, kosher salt, and black pepper. Crumble the sweet Italian sausage and ground pork over the mixture. Using clean hands, gently mix until just combined. Form the mixture into 2-inch meatballs, each about 3 tablespoons in size, and arrange them on the prepared baking sheet.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for about 15 minutes, stirring once after 10 minutes, until they are lightly browned on all sides.
- Simmer Meatballs in Sauce: Transfer the baked meatballs to the prepared marinara sauce pot. Cover and simmer over low heat, turning occasionally, until the flavors meld together and the meatballs are fully cooked, approximately 10 minutes. Remove the pot from heat.
- Season Sauce: Adjust the seasoning of the sauce with additional salt and freshly ground black pepper as needed. Keep the pot covered while preparing the polenta.
- Cook Polenta: Meanwhile, in a large pot over medium-high heat, combine 2 cups whole milk, 1 teaspoon kosher salt, and 2 cups of water. While whisking continuously, slowly add 1 cup of instant polenta in a steady stream. Bring the mixture to a boil, then reduce the heat to low and continue cooking, whisking vigorously until the polenta thickens, about 3 minutes. Remove from heat.
- Enrich Polenta: Stir in the mascarpone (or cream cheese) and 1/4 cup finely grated Parmesan cheese into the hot polenta. Season with freshly ground black pepper to taste.
- Assemble and Serve: Spread the creamy polenta on a serving platter. Spoon the meatballs and marinara sauce over the top. Garnish with fresh basil leaves and additional grated Parmesan. Serve immediately for best taste.
Notes
- The marinara sauce can be prepared up to three days in advance and refrigerated for convenience.
- For a richer polenta, mascarpone cheese is preferred, but cream cheese can be used as a substitute.
- You can substitute instant polenta with traditional polenta but will need to adjust cooking times accordingly.
- Ensure to mix the meatball ingredients gently to maintain tender meatballs; overmixing can make them tough.
- Use fresh basil for garnish to add vibrant color and enhance flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 110mg
