Creamy Polenta with Meatballs in Tomato Sauce Recipe
This Creamy Polenta & Meatballs recipe features tender Italian-style meatballs baked to perfection and simmered in a rich homemade marinara sauce, served over a luscious, creamy mascarpone-infused polenta. A comforting and flavorful dish perfect for a satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
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 to taste
- 1/4 tsp. freshly ground black pepper, plus more to taste
- 8 oz. bulk sweet Italian sausage
- 8 oz. ground pork
Polenta
- 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 to taste
- Fresh basil leaves, for serving
Instructions
- Make Marinara Sauce: Place the whole peeled tomatoes with their juices into a medium pot. Using your hands or a potato masher, break the tomatoes into bite-sized pieces. Add the quartered onion, fresh basil sprigs, and unsalted butter. Bring the mixture to a simmer over medium-low heat. Once simmering, reduce the heat to low, partially cover the pot, and cook while stirring occasionally until the onions are very soft, about 40 minutes. Remove and discard the onions and basil before using.
- Prepare Meatballs: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly spray it with cooking spray. In a large bowl, combine the egg, grated garlic, Italian-style bread crumbs, Parmesan cheese, whole milk, chopped fresh parsley, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Crumble the sweet Italian sausage and ground pork over the egg mixture. Using clean hands, gently mix until just combined. Shape the mixture into 2-inch balls (about 3 tablespoons each) and place them on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for approximately 15 minutes, stirring halfway through at around 10 minutes, until they are lightly browned.
- Simmer Meatballs in Sauce: Transfer the baked meatballs into the marinara sauce pot. Cover and simmer over low heat, turning occasionally, until the flavors meld and meatballs are cooked through, about 10 minutes. Season the sauce with salt and pepper to taste and remove from heat.
- Cook Polenta: Meanwhile, in a large pot over medium-high heat, combine 2 cups whole milk, 1 teaspoon kosher salt, and 2 cups water. While whisking continuously, slowly add the instant polenta in a steady stream. Bring to a boil, then reduce heat to low and cook, whisking vigorously, until the polenta thickens, about 3 minutes. Remove from heat, then stir in mascarpone and 1/4 cup grated Parmesan. Season with freshly ground black pepper to taste.
- Serve: Spread the creamy polenta on a large platter. Spoon the meatballs with sauce over the polenta. Garnish with additional Parmesan cheese and fresh basil leaves. Serve immediately for a hearty, comforting meal.
Notes
- Make the marinara sauce up to 3 days in advance and refrigerate in an airtight container.
- If you prefer a smoother sauce, you can puree the tomatoes before cooking.
- Use fresh herbs and high-quality Parmesan for the best flavor.
- Instant polenta cooks quickly, but stirring vigorously is essential to prevent lumps.
- For a lighter option, substitute whole milk with 2% milk, but it may affect creaminess.
- Meatballs can be made smaller or larger based on preference; adjust baking time accordingly.
Keywords: creamy polenta, meatballs, Italian meatballs, marinara sauce, instant polenta, creamy polenta recipe, baked meatballs
