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Appetizers

Beef, Pork, and Ricotta Meatballs with Polenta

6 servings
Italian Roasting

Forget everything you thought you knew about polenta! This recipe for Beef, Pork, and Ricotta Meatballs over Polenta is a game-changer. Inspired by a beloved dish from my days cooking at Third & Vine, this recipe delivers tender, succulent meatballs nestled on a bed of creamy polenta (or grits!). Whether you smother them in my homemade marinara or your favorite jarred sauce, these meatballs are guaranteed to be a crowd-pleaser.

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And here's the secret weapon: instant polenta or grits. I know, I know, it might sound sacrilegious to some, but trust me on this one. The instant stuff delivers the same delicious flavor and texture, saving you precious time in the kitchen. Because let's be honest, when you're crafting mouthwatering meatballs from scratch, who wants to spend an extra half hour stirring polenta?
This dish is incredibly versatile. Serve it as a show-stopping appetizer, a satisfying meal for 4-6, or a standout addition to your next buffet. Pair it with some crusty bread and a fresh salad, and you've got the perfect meal. Get ready to wow your family and friends with a dish that's as easy as it is delicious!

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ChefLynn ChefLynn Rising Start
October 19, 2024
  • 120 min.
  • 120 min.
  • 2/5
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Ingredients:

For the Meatballs:

For the Polenta:

Sauce

Tools:

Directions:

1. For the Meatballs:

1.1.

Preheat oven to 500°F.

1.2.

Purée the onion, carrot, celery, and garlic in the food processor and place in a large mixing bowl.

1.3.

Pulse the basil, parsley, and oregano in the food processor to chop.

1.4.

Add the herbs, ricotta, eggs, bread crumbs, and spices to the bowl with the puréed vegetables and mix until well combined.

1.5.

Add the ground beef and pork and mix with your hands until just combined. Don’t overmix.

1.6.

Make a small patty and pan-fry to test for seasoning; adjust as necessary.

1.7.

Portion the meatballs using a size 0.75 FL OZ ice cream scoop (or approximately 2 tablespoons of meat mixture per ball).

1.8.

Place the meatballs on a baking sheet sprayed with nonstick cooking spray; they can be touching.

1.9.

Place the tray of meatballs in the refrigerator for 15-20 minutes to allow them to firm up a bit before roasting.

1.10.

Roast the meatballs at 500°F for 10 minutes; reduce the heat to 400°F and roast for another 15 minutes.

2. For the Polenta:

2.1.

Place the water and butter with 1/2 TSP of salt and 1/4 TSP of pepper in a large pot and bring to a boil.

2.2.

Once boiling, slowly pour in the polenta or grits while constantly whisking so the polenta doesn’t form lumps.

2.3.

Continue whisking as the mixture thickens. It will bubble a lot and splatter, so be careful not to get burned.

2.4.

The polenta or grits should be done in about 5-7 minutes; refer to the package instructions for the exact cooking time.

2.5.

To finish, remove from the heat and whisk in the Parmesan cheese.

2.6. Taste for salt and pepper and adjust seasoning as needed.

Note: 
If the polenta is very thick, you can add a little more water or milk to make it creamier.

3. To Serve:

3.1.

Pour the polenta on a large platter or serving bowl, or divide it into 4-6 smaller bowls.

3.2.

Top with 4-5 meatballs and marinara sauce, then garnish with chopped fresh parsley and/or basil and freshly grated Parmesan cheese.

3.3.

Finish with a drizzle of good extra virgin olive oil.

Notes:

  • The meatballs can be made a few days before serving; allow them to cool completely before packaging in containers and refrigerating. To reheat refrigerated meatballs, place them in marinara sauce over medium heat for about 15-20 minutes.
  • The meatballs can also be frozen for up to 2 months. After freezing, allow the meatballs to thaw completely in the refrigerator overnight before reheating.
About the Author:
ChefLynnRising Start
# 7
  • Published Recipes: 8
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-08
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