Indulge in the comforting warmth and irresistible flavor of these classic Italian meatballs, perfectly paired with creamy polenta. This recipe elevates the humble meatball to new heights, using a blend of finely ground meats, aromatic herbs, and just the right amount of Parmesan cheese for an explosion of savory goodness. Forget dry, crumbly meatballs; these are juicy, tender, and bursting with authentic Italian character. The rich, creamy polenta provides the ideal counterpoint, its smooth texture a perfect complement to the hearty meatballs.
Prepare yourself for a culinary journey that will transport you straight to Italy! This simple yet elegant dish is perfect for a cozy weeknight dinner or a special occasion. For a step-by-step guide to creating these mouthwatering Italian meatballs with creamy polenta, simply continue reading.
Tools Needed
- Mixing bowls
- Baking sheet
- Parchment paper
- Saucepan
- Grater
Ingredients
- Hot Italian sausage: 1 pound
- Ground beef: null
- Garlic: null
- Breadcrumbs: 1 cup
- Kosher salt: null
- Pepper: null
- Fresh basil: null
- Parmesan cheese: null
- Oregano: null
- Parsley: null
- Red pepper flakes: null
- Marinara sauce: 2 tablespoons
- Eggs: 2
- Ricotta cheese: null
- White or yellow onion: 1/4
- Milk: 1/2 cup
- Heavy cream: 1/2 cup
- Water: 1 cup
- Polenta: 1/2 cup
- Butter: 2 tablespoons
- Soy sauce: null
- Olive oil: null
Step-by-Step Instructions
Step 1. Prepare the Juicy Meatball Mixture
- Combine all meatball ingredients (sausage, beef, garlic, breadcrumbs, salt, pepper, basil, parmesan, oregano, parsley, red pepper flakes, marinara sauce, eggs, ricotta, and grated onion) in a bowl. Mix well.
Step 2. Bake the Meatballs
- Shape the mixture into meatballs.
- Place meatballs on a parchment-lined baking sheet.
- Bake at 375°F (190°C) for approximately 40 minutes, or until cooked through (internal temperature reaches 160°F).
Step 3. Make Creamy Polenta
- While meatballs are baking, prepare the polenta. In a saucepan, bring milk, heavy cream, and water to a boil.
- Add salt and polenta gradually, stirring constantly to prevent lumps.
- Simmer for 20 minutes, stirring occasionally.
- Stir in butter, parmesan cheese, ricotta cheese, and olive oil. Season with pepper.
Step 4. Serve and Garnish
- Serve meatballs over the creamy polenta. Garnish with fresh basil and parsley.
Read more: Comforting Italian White Bean & Sausage Stew Recipe
Tips
- Optional: Brush meatballs with soy sauce during the last 10 minutes of baking to enhance browning and add umami.
- Don't overwork the meatball mixture; this can make them tough.
- You can adjust the size of the meatballs to your preference.
- For extra flavor, use chicken broth or vegetable stock instead of water in the polenta.
Nutrition
- N/A
FAQs
1. What's the secret to making juicy meatballs?
The key is using a blend of meats (like beef, pork, and veal), avoiding overmixing the meatball mixture, and ensuring they're not overcooked. Gentle handling and a light hand with breadcrumbs are also important.
2. Can I freeze these meatballs?
Yes! Cooked or uncooked meatballs freeze well. Place them on a baking sheet to freeze individually, then transfer to a freezer bag for long-term storage. Thaw overnight in the refrigerator before reheating.
So there you have it – Sam the Cooking Guy's recipe for the juiciest Italian meatballs you'll ever taste! Enjoy this comforting classic with family and friends, savoring every bite of flavorful perfection. Buon appetito!