Italian Beef Meatball Marinara with Polenta
Equipment
- Large skillet
- Mixing bowl
- Medium saucepan
Ingredients
- 1 pound ground beef
- 1/2 cup Italian breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cups marinara sauce
- 1 cup polenta
- 4 cups water
- Fresh basil leaves for garnish
- Additional grated Parmesan for serving
Instructions
- In a mixing bowl, combine the ground beef, breadcrumbs, egg, grated Parmesan, minced garlic, oregano, salt, and black pepper. Mix gently until the ingredients are evenly distributed.
- Shape the mixture into 12 to 16 meatballs, each about 1.5 inches wide. Set them aside on a plate.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for 8 to 10 minutes, turning occasionally until browned on all sides.
- Pour the marinara sauce into the skillet. Reduce the heat to low, cover, and simmer for 15 minutes until the meatballs are cooked through and the sauce has thickened slightly.
- While the meatballs simmer, bring the water to a boil in a medium saucepan. Slowly whisk in the polenta. Reduce the heat to low and cook for 5 to 7 minutes, stirring often, until the polenta thickens and becomes creamy.
- Spoon the polenta onto plates. Top each serving with meatballs and sauce. Finish with fresh basil leaves and additional grated Parmesan.
Notes
For creamier polenta, stir in a small splash of milk or olive oil right after cooking. Leftovers store well in the refrigerator for up to three days. Reheat the meatballs and sauce together in a skillet over low heat, adding a little water if the sauce thickens too much. The polenta can be rewarmed with extra water to loosen it back to a smooth texture.
Course: Main Course
Cuisine: Italian
Equipment: Large skillet, Mixing bowl, Medium saucepan
Cuisine: Italian
Equipment: Large skillet, Mixing bowl, Medium saucepan