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Polenta with three meatballs and tomato sauce on a round white plate with a grey linen napkin on the side.

Meatballs & Polenta Bowl

arrabbiata sauce, Grana Padano

STARS

Cheesy polenta surrounds melt-in-your-mouth meatballs. Serve with spicy and delectable arrabiata sauce on the side, along with a sprinkling of Grana Padano.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  24 hours
Active Time:  40 minutes
Ingredients

Pork and Beef Meatballs in Sauce

  • ½ cup shaved parmesan
  • 1 pound ricotta
  • 2 eggs
  • 1½ teaspoons kosher salt
  • 1 teaspoon chile flakes, to taste
  • ½ teaspoon pepper
  • 2 teaspoons dried oregano, divided
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 2 15-ounce cans crushed tomatoes
  • Salt and pepper to taste

Polenta

  • 2 cups water
  • 2 cups whole milk
  • 2 tablespoons butter
  • 1 teaspoon salt, to taste
  • 1 cup polenta
  • ½ cup shredded parmesan cheese
  • ¼ cup shredded cheddar cheese
  • Salt and pepper to taste

Serving

  • ½ cup shaved grana padano or parmesan cheese
  • Fresh parsley
Directions
1
To make the meatballs, combine the parmesan, ricotta, eggs, salt, chile flakes, pepper, and 1 teaspoon oregano in a mixing bowl. Fold the meat in until just combined. Chill overnight. 
2
Preheat the oven to 500°F. 
3
To make the sauce, heat the olive oil in a small saucepan. Add the garlic and remaining oregano and cook for 1 minute, until fragrant. Add a pinch of chile flakes and cook for 1 to 2 minutes. 
4
Stir in the crushed tomatoes and bring to a simmer for 20 minutes. Season with salt and pepper. 
5
Form the meat mixture into 2-inch meatballs and arrange in a baking dish with sides. Roast for 8 minutes, turn the meatballs, and continue to cook until they register an internal temperature of 165°F. Add the sauce to the baking dish and cook for 25 minutes. 
6
Meanwhile, in a large pot, bring the water, milk, butter and salt to a boil. Reduce the heat to low and whisk in the polenta. Cook, stirring regularly, for 20 minutes. Fold the cheese into the polenta and cook for 10 more minutes. Season with salt and pepper. 
7
To serve, divide polenta between plates. Top with meatballs and sauce and garnish with shaved cheese and parsley.

Meatballs & Polenta Bowl

arrabbiata sauce, Grana Padano

STARS

Cheesy polenta surrounds melt-in-your-mouth meatballs. Serve with spicy and delectable arrabiata sauce on the side, along with a sprinkling of Grana Padano.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  24 hours
Active Time:  40 minutes
Servings:  4

Ingredients

Pork and Beef Meatballs in Sauce

  • ½ cup shaved parmesan
  • 1 pound ricotta
  • 2 eggs
  • 1½ teaspoons kosher salt
  • 1 teaspoon chile flakes, to taste
  • ½ teaspoon pepper
  • 2 teaspoons dried oregano, divided
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 2 15-ounce cans crushed tomatoes
  • Salt and pepper to taste

Polenta

  • 2 cups water
  • 2 cups whole milk
  • 2 tablespoons butter
  • 1 teaspoon salt, to taste
  • 1 cup polenta
  • ½ cup shredded parmesan cheese
  • ¼ cup shredded cheddar cheese
  • Salt and pepper to taste

Serving

  • ½ cup shaved grana padano or parmesan cheese
  • Fresh parsley

Directions

1
To make the meatballs, combine the parmesan, ricotta, eggs, salt, chile flakes, pepper, and 1 teaspoon oregano in a mixing bowl. Fold the meat in until just combined. Chill overnight. 
2
Preheat the oven to 500°F. 
3
To make the sauce, heat the olive oil in a small saucepan. Add the garlic and remaining oregano and cook for 1 minute, until fragrant. Add a pinch of chile flakes and cook for 1 to 2 minutes. 
4
Stir in the crushed tomatoes and bring to a simmer for 20 minutes. Season with salt and pepper. 
5
Form the meat mixture into 2-inch meatballs and arrange in a baking dish with sides. Roast for 8 minutes, turn the meatballs, and continue to cook until they register an internal temperature of 165°F. Add the sauce to the baking dish and cook for 25 minutes. 
6
Meanwhile, in a large pot, bring the water, milk, butter and salt to a boil. Reduce the heat to low and whisk in the polenta. Cook, stirring regularly, for 20 minutes. Fold the cheese into the polenta and cook for 10 more minutes. Season with salt and pepper. 
7
To serve, divide polenta between plates. Top with meatballs and sauce and garnish with shaved cheese and parsley.