Meatballs And Polenta Recipe
San Marzano tomato sauce, creamy polenta, pecorino cheese, oregano
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Ingredients
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Meatballs
Tomato Sauce
Polenta
Method
Meatballs
- 1
Prepare Meatball Mixture
In a large bowl, combine the ground beef, bread crumbs, grated parmesan cheese, egg, minced garlic, dried oregano, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- 2
Form Meatballs
Using your hands, shape the mixture into meatballs, about 1 inch in diameter. Place them on a tray lined with parchment paper.
- 3
Cook Meatballs
In a large skillet, heat a drizzle of olive oil over medium heat. Add the meatballs and cook for about 5-7 minutes, turning occasionally, until browned on all sides. Remove from skillet and set aside.
Tomato Sauce
- 4
- 5
Add Tomatoes
Pour in the canned San Marzano tomatoes, add dried oregano, salt, and black pepper. Stir to combine.
- 6
Simmer
Bring the sauce to a simmer and add the browned meatballs back into the skillet. Cover and let it simmer for 20-25 minutes, allowing the flavors to meld together.
Polenta
- 7
Boil Water
In a large pot, bring 800 ml of water to a boil. Add 1 teaspoon of salt.
- 8
Cook Polenta
Gradually whisk in the polenta, stirring continuously. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until the polenta is thick and creamy.
- 9
Finish Polenta
Once cooked, stir in the butter and grated pecorino cheese until fully melted and combined. Adjust seasoning if necessary.
Assembly
- 10
Serve
To serve, spoon the creamy polenta onto plates and top with meatballs and tomato sauce. Garnish with additional pecorino cheese and fresh oregano if desired.