Polenta with Marinara and Meatballs
Experience comfort food at its finest with this Polenta with Marinara and Meatballs recipe—a hearty and satisfying dish that's perfect for cozy evenings. The creamy, buttery polenta serves as the ultimate base, made from golden cornmeal and enriched with Parmesan cheese for a luxuriously smooth texture. Tender, flavor-packed meatballs, crafted from a blend of ground beef and pork with aromatic herbs, are simmered in a robust marinara sauce for a rich, savory finish. This dish combines rustic Italian flavors with an elegant presentation, making it ideal for family dinners or casual entertaining. Serve warm, topped with fresh parsley and a sprinkle of Parmesan, for a meal that’s as comforting as it is refined. Keywords: creamy polenta recipe, marinara sauce and meatballs, Italian comfort food, easy polenta dinner.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal (polenta)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1.5 cups Grated Parmesan cheese
- 1 pound Ground beef (85% lean)
- 0.5 pound Ground pork
- 1 cup Breadcrumbs
- 1 large Egg
- 2 cloves Minced garlic
- 0.25 cup Grated Parmesan cheese (for meatballs)
- 2 tablespoons Milk
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Dried basil
- 2 tablespoons Olive oil
- 3 cups Marinara sauce (store-bought or homemade)
- 2 tablespoons Chopped fresh parsley
Instructions
In a medium pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt, then slowly whisk in the cornmeal, constantly stirring to avoid clumps.
Reduce the heat to low and cook the polenta, stirring frequently, for 25-30 minutes or until thick and creamy.
Remove the polenta from heat and stir in 2 tablespoons of butter and 1.5 cups of grated Parmesan cheese. Cover to keep warm, and set aside.
In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, minced garlic, 0.25 cup Parmesan cheese, milk, oregano, basil, and a pinch of salt and pepper. Mix gently with your hands until just combined—do not overwork the mixture.
Shape the meat mixture into 1.5-inch meatballs, setting them aside on a plate.
Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add the meatballs in batches and brown them on all sides, about 5-7 minutes total. Remove the browned meatballs and set aside.
In the same skillet, pour in the marinara sauce. Bring it to a simmer, then gently add the browned meatballs back into the sauce. Cover and simmer for 15-20 minutes, or until the meatballs are cooked through.
To serve, spoon the creamy polenta onto plates or shallow bowls. Top with marinara sauce and meatballs. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 26.3 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 2140 mg | 93% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 10.9 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 535 mg | 41% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1148 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
