Jul 14 2026
Restaurants›Gilardi's›Polpette Al Vino Marinara Recipe

Polpette Al Vino Marinara Recipe

Inspired by Gilardi's
Time1h
Serves4

Sicilian Meatballs served with homemade marinara on a bed of red bell pepper and Terrell Creek Goat Cheese Polenta.

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Ingredients

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Polpette Ingredients

Method

Directions

  1. 1

    Prepare the Meatballs

    In a bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined. Form into small balls (about 1 inch in diameter).

  2. 2

    Cook the Meatballs

    In a skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.

  3. 3

    Make the Marinara Sauce

    In the same skillet, add olive oil and minced garlic. Sauté for 1 minute. Add crushed tomatoes, dried oregano, salt, and black pepper. Simmer for 10 minutes. Add fresh basil leaves before serving.

  4. 4

    Prepare the Polenta

    In a pot, bring water to a boil. Stir in the polenta and salt. Cook on low heat, stirring frequently, until thickened (about 20 minutes). Stir in goat cheese until melted. Season with black pepper.

  5. 5

    Serve

    On a plate, create a bed of goat cheese polenta, top with meatballs, and pour marinara sauce over the top. Garnish with additional parsley if desired.

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