Italian Meatballs with Creamy Polenta

Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes | Servings: 4

Why I Love This Recipe

This is one of those dinners that feels cozy and a little elevated but is still completely doable on a weeknight. Tender Italian meatballs simmer in a rich tomato sauce and get spooned over warm, creamy polenta with plenty of Parmesan and fresh parsley. It's comforting, family-friendly, and a fun change from the usual pasta-and-meatballs night.

Ingredients

Italian Meatballs

• 1 pound ground beef, or a mix of ground beef and pork

• 2 tablespoons finely minced onion

• 2 cloves garlic, finely minced

• 2 tablespoons fresh parsley, finely chopped

• ½ teaspoon dried oregano

• ½ teaspoon kosher salt

• ¼ teaspoon freshly cracked black pepper

• ¼ cup freshly grated Parmesan

• 1 tablespoon extra virgin olive oil

• Additional olive oil, for searing

Tomato Sauce

• 1 tablespoon extra virgin olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, finely minced

• ¼ teaspoon crushed red pepper flakes, optional

• 1 jar Monte's Tomato Sauce

• ½ teaspoon dried basil, optional

Creamy Polenta

• 3 cups water

• 1 teaspoon kosher salt

• 1 cup Bob's Red Mill Yellow Corn Polenta

• ¼ cup freshly grated Parmesan, optional

• 1 tablespoon extra virgin olive oil or butter, optional

For Serving

• Freshly grated Parmesan

• Fresh parsley

• Extra virgin olive oil

• Crushed red pepper flakes, optional

Instructions

1. Make the meatballs: In a large bowl, combine the ground meat, onion, garlic, parsley, oregano, salt, pepper, Parmesan, and 1 tablespoon olive oil. Mix gently until just combined, being careful not to overwork the meat. Roll into approximately 1-inch meatballs.

2. Brown the meatballs: Heat a drizzle of olive oil in a large skillet over medium heat. Add the meatballs and cook for about 5–6 minutes, turning occasionally, until browned on all sides. They don't need to be completely cooked through yet. Transfer to a plate.

3. Build the tomato sauce: In the same skillet, add 1 tablespoon olive oil and the chopped onion. Cook for 2–3 minutes, until softened. Add the garlic and crushed red pepper flakes and cook for another 30 seconds, just until fragrant. Pour in the tomato sauce and add the dried basil, if using.

4. Finish the meatballs: Return the browned meatballs to the skillet, nestling them into the tomato sauce. Cover and gently simmer for 8–10 minutes, or until the meatballs are cooked through and reach 160°F internally.

5. Make the creamy polenta: While the meatballs simmer, bring the water and salt to a boil in a medium saucepan. Slowly whisk in the polenta and cook according to package directions, stirring frequently until smooth and creamy. For an extra-creamy finish, stir in Parmesan and olive oil or butter just before serving.

6. Finish and serve: Spoon the warm polenta into shallow bowls and top with meatballs and plenty of tomato sauce. Finish with freshly grated Parmesan, chopped parsley, and a drizzle of olive oil. Add crushed red pepper flakes if you like a little heat.

Notes

• For little eaters: I cut the meatballs into small pieces and serve them with toast and sauce on the side. It's an easy dinner to adapt without making something completely separate.

• Don't overwork the meatballs: Mix just until everything comes together. Overmixing can make the meatballs dense instead of tender.

• Make it gluten-free: The meatballs are naturally breadcrumb-free, so just confirm your tomato sauce and polenta are certified gluten-free if needed.

• Add something green: A simple Caesar salad is perfect alongside this and turns it into a complete dinner.

Nicole's Hosting Tip

Serve this family-style with the creamy polenta spread onto a large shallow platter and the meatballs and tomato sauce spooned over the center. Finish with plenty of Parmesan, parsley, and a drizzle of good olive oil, then put a big Caesar salad on the table alongside it. It feels cozy and impressive without requiring a complicated dinner.