Italian Meatballs with Polenta

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Yield: Serves 4

Why I Love This Recipe

I love this dish because it’s easy enough for a weeknight but looks and tastes fancy, making it feel special without requiring too much effort. The combination of juicy meatballs, rich Monte’s Tomato Sauce, and creamy polenta is comforting and satisfying. Plus, it’s a great meal for the whole family—my one-year-old loved the meatballs when I cut them into small pieces!

Ingredients

• For the Meatballs:

  • 1 lb ground beef (or a mix of beef and pork)

  • 2 tbsp minced onion

  • 2 cloves garlic, minced

  • 2 tbsp chopped fresh parsley

  • ½ tsp dried oregano

  • ½ tsp salt

  • ¼ tsp black pepper

  • 1 tbsp olive oil (for moisture)

  • ¼ cup grated Parmesan

  • Olive oil (for searing)

  For the Sauce:

  • 1 jar Monte’s Tomato Sauce

  • 1 tbsp olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • ¼ tsp red pepper flakes (optional)

  • ½ tsp dried basil (optional)

  For the Polenta:

  • 3 cups water

  • 1 tsp salt

  • 1 cup Bob’s Red Mill Yellow Corn Polenta

    (Follow Bob’s Red Mill quick polenta instructions for cooking.)

Instructions

1. Make the Meatballs:

   • In a bowl, combine ground meat, minced onion, garlic, parsley, oregano, salt, pepper, olive oil, and Parmesan. Mix gently until just combined.

   • Roll into 1-inch meatballs, being careful not to overwork the mixture.

   • Heat olive oil in a skillet over medium heat. Sear meatballs until browned on all sides (about 6 minutes).

   • Transfer the seared meatballs to a baking sheet and bake at 400°F for 5 minutes to finish cooking.

2. Prepare the Sauce:

   • In the same skillet, heat 1 tbsp olive oil. Sauté chopped onion until softened, then add garlic and red pepper flakes.

   • Pour in Monte’s Tomato Sauce and bring to a gentle simmer. Stir in dried basil if using.

   • Once the meatballs are done in the oven, transfer them into the sauce and let them simmer for a few minutes to absorb flavor.

3. Cook the Polenta:

   • In a saucepan, bring 3 cups of water and 1 tsp salt to a boil.

   • Slowly whisk in Bob’s Red Mill Yellow Corn Polenta, stirring continuously to prevent lumps.

   • Follow Bob’s Red Mill quick polenta cooking instructions for the remaining steps.

4. Assemble the Dish:

   • Spoon polenta onto plates or bowls.

   • Top with meatballs and generous ladles of Monte’s Tomato Sauce.

   • Garnish with fresh parsley, extra Parmesan, or a drizzle of olive oil if desired.

Notes

1. Toddler-Friendly Option: If your toddler isn’t a fan of polenta, you can cut up the meatballs into small pieces and serve them with a piece of toast. My one-year-old loved the meatballs when I chopped them up!

2. If you want to add some vegetables and make it a complete meal, a Caesar salad is a great pairing.