Meat Balls & Polenta Recipe

Soak breadcrumbs

In a small bowl combine 0.5 cup fresh breadcrumbs and 0.25 cup whole milk; let sit 5 minutes until milk is absorbed.

Mix meatball ingredients

In a large bowl add 1 lb ground beef, 0.5 lb ground pork, the soaked breadcrumbs, 1 beaten egg, 0.25 cup finely grated pecorino romano, 2 minced garlic cloves, 2 tbsp finely chopped fresh basil, 0.5 tsp dried oregano, 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Using clean hands or a large spoon, gently combine until just mixed—do not overwork or meatballs will be dense.

Form meatballs

Portion mixture into roughly 1 1/4-inch (about 1.5 oz) meatballs — you should get about 20–24. Roll gently between your palms to form compact balls. Place on a rimmed baking sheet.

Brown meatballs

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown meatballs in batches, 2–3 minutes per side, turning to get even color; they do not need to be cooked through. Transfer browned meatballs to a plate lined with paper towel.

Sweat aromatics

In a medium saucepan warm 1 tbsp extra-virgin olive oil over medium heat. Add 0.5 cup finely chopped onion and cook, stirring, until translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Build sauce

Stir in 1 cup crushed tomatoes and 1 tbsp tomato paste until combined. Add 0.5 tsp dried basil, 0.25 tsp dried oregano, 0.5 tsp sugar (if using), 1 tsp salt and 0.25 tsp black pepper. Bring to a gentle simmer.

Simmer with meatballs

Gently nestle the browned meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer 18–22 minutes until meatballs are cooked through (internal temp 160°F / 71°C) and sauce has developed flavor. Stir occasionally, spooning sauce over the meatballs. In the last 2 minutes stir in 6 torn fresh basil leaves.

Boil water and season

Bring 4 cups water and 1 tsp salt to a gentle boil in a medium saucepan.

Whisk in cornmeal

Slowly pour 1 cup coarse cornmeal into boiling water in a steady stream while whisking to prevent lumps. Reduce heat to low immediately.

Cook polenta

Cook, stirring frequently with a wooden spoon, until thickened and polenta pulls away slightly from the sides, about 20–25 minutes for coarse polenta (shorter for instant). If polenta becomes too thick, add up to 0.5 cup hot water, 1 tbsp at a time, to reach a creamy consistency.

Finish polenta

Remove from heat and stir in 2 tbsp butter, 0.25 cup grated pecorino romano and 0.25 tsp black pepper. Taste and adjust seasoning with additional salt if needed. Keep warm, covered, until ready to plate.

Divide polenta among 4 shallow bowls (about 3/4 cup polenta per serving). Spoon 4–6 meatballs and plenty of marinara over each portion.

Garnish each plate with torn fresh basil leaves, a sprinkle or shave of 0.25 cup pecorino romano divided among servings, and a pinch of red pepper flakes if desired.

Serve hot. Leftover meatballs and sauce keep refrigerated up to 3 days; polenta will firm up—reheat gently with a splash of water or milk.