Baked Meatballs in Marinara with Polenta

Tender beef and pork meatballs bake in tangy marinara sauce while creamy polenta cooks on the stovetop. The meatballs get a quick sear for colour, then finish in the oven where they drink up the tomato sauce. Meanwhile, polenta bubbles away, turning silky and rich with butter and parmesan. Everything comes together in about an hour, and the kitchen smells like an Italian grandmother's house. Naturally gluten-free when you use certified polenta and check your sauce labels, this is comfort food that covers all the bases without any fuss.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
40 minutes
Total time
1 hour

Ingredients

  • 1 lb ground beef, 80/20 or 85/15
  • ½ lb ground pork
  • 2 large eggs
  • ½ cup parmesan cheese, finely grated (plus extra for serving)
  • ¼ cup fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 1½ tsp kosher salt (for meatballs)
  • ½ tsp black pepper, freshly ground
  • 2 tbsp olive oil
  • 1 (24 oz) jar marinara sauce (certified gluten-free)
  • 1 cup polenta, coarse-ground or medium-ground (certified gluten-free)
  • 4 cups water (for polenta)
  • 1 tsp kosher salt (for polenta)
  • 3 tbsp unsalted butter
  • a handful fresh basil, torn (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Finely chop ¼ cup fresh parsley and set aside.
  3. Mince 4 cloves garlic and set aside.
  4. Finely grate ½ cup parmesan cheese and set aside.
  5. In a large mixing bowl, combine 1 lb ground beef, ½ lb ground pork, 2 large eggs, ½ cup finely grated parmesan, ¼ cup finely chopped fresh parsley, 4 cloves minced garlic, 1½ tsp kosher salt, and ½ tsp freshly ground black pepper. Mix gently with your hands until everything is just combined. Don't overwork it or the meatballs will be dense.
  6. Roll the mixture into 12 even meatballs, each about the size of a golf ball. If the mix is sticky, wet your hands lightly.
  7. Heat 2 tbsp olive oil in a large oven-safe skillet or cast-iron pan over medium-high heat. Once the oil shimmers, add the meatballs in a single layer (work in batches if needed). Sear for 2 minutes per side until they have a nice golden crust. They won't be cooked through yet.
  8. Pour 1 (24 oz) jar marinara sauce over and around the meatballs in the skillet. Gently spoon some sauce over the tops.
  9. Transfer the skillet to the oven and bake for 25 minutes. The meatballs will finish cooking and soak up the sauce.
  10. While the meatballs bake, bring 4 cups water and 1 tsp kosher salt to a boil in a medium saucepan over high heat.
  11. Once the water boils, reduce the heat to medium-low. Pour in 1 cup polenta in a slow, steady stream, whisking constantly to prevent lumps.
  12. Switch to a wooden spoon and stir the polenta frequently, scraping the bottom and sides of the pan. It will thicken as it cooks. Simmer for 15 minutes, stirring every minute or so, until it pulls away from the sides of the pan and tastes creamy, not gritty.
  13. Stir in 3 tbsp unsalted butter until melted and glossy. Taste and add more salt if needed.
  14. When the meatballs are done (they should register 160°F/71°C inside and the sauce will be bubbling), remove the skillet from the oven. Let it sit for a couple of minutes.
  15. Spoon the polenta into shallow bowls. Nestle 3 meatballs into each portion and ladle marinara sauce over the top. Garnish with torn fresh basil and extra grated parmesan if you like.