Baked Meatballs Recipe
Fresh Italian Meatballs on Creamy Polenta with Parmigiana and Basil
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Ingredients
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Meatballs
Polenta
Garnish
Method
Meatballs
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Meatball Mixture
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan, chopped basil, minced garlic, eggs, salt, black pepper, and oregano. Mix until just combined.
- 3
Shape the Meatballs
Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on a parchment-lined baking sheet.
- 4
Bake the Meatballs
Drizzle the meatballs with olive oil and bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Polenta
- 5
Boil the Water
In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt.
- 6
Cook the Polenta
Gradually whisk in the cornmeal to the boiling water. Reduce the heat to low and cook, stirring frequently, for about 20-25 minutes until thickened.
- 7
Add Cream and Butter
Once thickened, stir in the butter and heavy cream until smooth. Then, add the grated Parmesan cheese and mix well.
Assembly
- 8
Serve the Dish
On a serving plate, spoon a generous portion of creamy polenta. Top with baked meatballs and garnish with additional grated Parmesan cheese and fresh basil leaves.