Meatballs in Marinara over Creamy Polenta
Tender meatballs simmered in homemade marinara sauce served over smooth, creamy polenta. A dish that warms the heart and satisfies the soul. Perfect any time you’re craving a comforting home-cooked meal.
Servings: 6
Ingredients
MARINARA SAUCE:
- 1 (28 oz.) can whole peeled tomatoes
- 1 sm. yellow onion peeled and quartered
- 2 springs fresh basil
- 5 T. unsalted butter
MEATBALLS:
- 1 lg. egg
- 1 clove garlic pressed
- 1/2 c. Italian-style breadcrumbs
- 1/2 c. finely grated Parmesan cheese
- 1/2 c. whole milk
- 1/4 c. fresh chopped parsley
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 8 oz. bulk sweet Italian or breakfast sausage
- 8 oz. ground pork
CREAMY POLENTA:
- 2 c. whole milk
- 1 tsp. salt
- 1 c. instant polenta
- 4 oz. mascarpone or cream cheese
- 1/4 c. finely grated Parmesan cheese plus more for serving
- Freshly ground black pepper
- Fresh basil leaves for garnish
Instructions
- MARINARA: Place the tomatoes and their juices in a Dutch oven or medium pot. Using your hands or a potato masher, break up the tomatoes into bite-size pieces. Add onion, basil, and butter to the pot. Bring to a simmer over medium-low heat. Reduce the heat to low, partially cover, and cook, stirring occasionally, until the onions are very soft, about 40 minutes. Discard the onions and basil. Note: The sauce can be made 3 days in advance. Let cool, then store in an airtight container in the refrigerator until ready to use.
- MEATBALLS: Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly spray with cooking spray.
- In a large bowl, combine egg, garlic, Italian breadcrumbs, Parmesan cheese, milk, parsley, salt and pepper. Crumble the sausage and pork over the egg mixture. Using clean hands, mix until just combined. Form the pork mixture into 2-inch balls (about 3 tablespoons each) and arrange on the prepared baking sheet.
- Bake the meatballs, turning after 10 minutes, until lightly browned, about 15 minutes.
- Transfer the meatballs to the sauce. Cover and simmer over low heat, turning occasionally, until the flavors meld and the meatballs are cooked through, about 10 minutes. Remove from the heat.
- Season the sauce with salt and pepper. Cover the pot while the polenta cooks.
- CREAMY POLENTA: Meanwhile, in a large pot over medium-high heat, combine the milk, salt, and water, while whisking, slowly add the polenta in a steady stream. Bring to a boil, then reduce the heat to low and continue to cook, whisking vigorously, until the polenta is thick and creamy about 3 minutes. Remove from the heat. Stir in the mascarpone and Parmesan cheese; season with pepper to taste.
- Spread the polenta onto a platter. Spoon the meatballs and sauce over the polenta. Garnish with basil and sprinkle with Parmesan cheese.
Notes
If you’re short on time, you could use Raos marinara sauce in place of homemade marinara.
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