Description
This recipe offers a comforting dish of creamy polenta topped with savory Italian-style meatballs simmered in a rich homemade marinara sauce. The polenta is enriched with mascarpone and Parmesan for a luscious texture, while the meatballs combine sweet Italian sausage and pork for robust flavor. Perfect for a hearty family dinner, this recipe blends traditional Italian flavors with simple preparation steps.
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 c. Italian-style bread crumbs
- 1/2 c. finely grated Parmesan
- 1/2 c. whole milk
- 1/4 c. chopped fresh parsley
- 1 tsp. kosher salt, plus more
- 1/4 tsp. freshly ground black pepper, plus more
- 8 oz. bulk sweet Italian sausage
- 8 oz. ground pork
Polenta
- 2 c. whole milk
- 1 tsp. kosher salt
- 1 c. instant polenta
- 4 oz. mascarpone or cream cheese
- 1/4 c. finely grated Parmesan, plus more for serving
- Freshly ground black pepper
- Fresh basil leaves, for serving
Instructions
- Prepare Marinara Sauce: Place tomatoes and their juices in a medium pot. Using your hands or a potato masher, break up tomatoes into bite-sized pieces. Add the quartered onion, fresh basil sprigs, and butter to the pot. Bring the mixture to a simmer over medium-low heat. Reduce the heat to low, partially cover, and cook, stirring occasionally, until the onions are very soft and the sauce thickens, about 40 minutes. After cooking, remove and discard the onions and basil leaves.
- Make Sauce Ahead (Optional): The marinara sauce can be prepared up to 3 days in advance. Once cooled, store it in an airtight container in the refrigerator.
- Prepare Meatballs: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly spray with cooking spray to prevent sticking. In a large mixing bowl, combine the egg, grated garlic, Italian-style bread crumbs, Parmesan cheese, milk, chopped parsley, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Crumble the sweet Italian sausage and ground pork over this mixture. Using clean hands, gently mix until just combined; avoid overmixing to keep meatballs tender. Form the mixture into approximately 2-inch balls, about 3 tablespoons each, and place them on the prepared baking sheet.
- Bake Meatballs: Place the baking sheet in the oven and bake the meatballs for about 15 minutes, stirring or turning them halfway through after 10 minutes to ensure even browning. They should be lightly browned on the outside when done.
- Simmer Meatballs in Sauce: Transfer the baked meatballs to the prepared marinara sauce. Cover the pot and simmer over low heat, turning the meatballs occasionally to coat them evenly with sauce. Cook until the flavors meld and the meatballs are cooked through, approximately 10 minutes. Remove from heat when finished.
- Season Sauce: Taste the sauce and meatballs, adjusting with additional salt and freshly ground black pepper as desired. Keep the pot covered while preparing the polenta to retain warmth.
- Cook Polenta: In a large pot over medium-high heat, combine the whole milk, 1 teaspoon kosher salt, and 2 cups water. While whisking continuously, slowly add the instant polenta in a steady stream to prevent lumps. Bring the mixture to a boil, then reduce the heat to low and continue cooking, whisking vigorously until the polenta thickens, about 3 minutes. Remove the pot from heat, then stir in the mascarpone (or cream cheese) and 1/4 cup finely grated Parmesan. Season with freshly ground black pepper to taste.
- Assemble and Serve: Spread the creamy polenta evenly on a serving platter. Spoon the meatballs and marinara sauce over the polenta. Garnish with fresh basil leaves and additional grated Parmesan cheese. Serve warm and enjoy.
Notes
- The marinara sauce can be made a few days ahead and refrigerated, making meal prep more convenient.
- For a sharper flavor, use Parmesan Romano in place of Parmesan.
- Instant polenta is quick-cooking, but regular polenta can be used if cooking time is adjusted accordingly.
- Adjust salt and pepper throughout the recipe to suit your taste preferences.
- Leftover polenta can be refrigerated and sliced for grilling or frying later.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: creamy polenta, Italian meatballs, homemade marinara, comfort food, Italian dinner, sausage meatballs, mashed tomatoes, mascarpone polenta
