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Polenta with Meatballs in Tomato Sauce

17/11/2023

Polenta with meatballs in tomato sauce is a rustic and comforting dish, a classic that unites the tradition of Northern Italy with that of Central-South. Here’s how to prepare it:

Ingredients

For the polenta:

  • 250 g of cornmeal for polenta
  • 1 liter of water
  • Salt to taste

For the meatballs:

  • 300 g of ground meat (beef and pork mix)
  • 1 egg
  • 50 g of stale bread
  • Milk as needed (to soften the bread)
  • 50 g of grated cheese (Parmesan or Pecorino)
  • Salt and pepper to taste
  • Chopped parsley to taste
  • 1 clove of garlic (optional)

For the sauce:

  • 700 ml of tomato puree
  • 1 small chopped onion
  • 2 tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • Fresh basil to taste

Preparation

  1. Start with the meatballs: in a large bowl, soften the stale bread with some milk and squeeze it well. Add the ground meat, egg, grated cheese, parsley, salt, pepper, and, if you like, a chopped clove of garlic. Knead well until you obtain a homogeneous mixture.

  2. Shape small meatballs about the size of a walnut and set them aside.

  3. Now prepare the sauce: in a large pan, sauté the chopped onion in the extra virgin olive oil until it becomes translucent. Add the tomato puree, salt, pepper, and simmer on low heat for about 20 minutes. Then add the meatballs to the sauce and continue cooking for another 20-30 minutes, until the meatballs are well cooked. Remember to add some water if the sauce dries out too much and to stir occasionally. Finish with some torn fresh basil.

  4. In the meantime, prepare the polenta: bring salted water to a boil in a large pot. Gradually pour in the cornmeal, stirring continuously with a whisk or a wooden spatula to prevent lumps. Continue cooking following the instructions on the cornmeal package (usually around 40-50 minutes), stirring occasionally.

  5. When the polenta is ready, serve it hot and pour over the meatballs with their sauce.

Curiosity

Polenta has very ancient origins and was originally made with other grains before the arrival of corn in Europe. It is versatile and pairs well with many meat or vegetable dishes. In this combination with meatballs in tomato sauce, it becomes a hearty meal with a generous family tradition.

Polenta with Meatballs in Tomato Sauce