This comforting main course combines the best of Italy, featuring roasted tomatoes, tender meatballs, and creamy polenta. The result is a harmonious blend of flavors that will quickly become a family favorite. This quick and easy meal is perfect for a busy weeknight dinner, when you need something satisfying and delicious to warm your belly and your home. If you’re a fan of meatballs, you might also enjoy trying out other comforting options like creamy meatball stew with potatoes, flavorful meatball marinara subs, or hearty Italian wedding soup with chicken meatballs. And let’s not forget the classic combination of pizza margherita for another cozy night in.
Why You’ll Love This Simple Italian Dish
The charm of Italian meatballs with soft polenta lies in its accessibility. With shortcuts like using frozen meatballs or leftover polenta, even the busiest home cooks can join the fun. But authenticity is also key here – every spoonful should be a taste sensation, with the creamy polenta, nutty parmesan cheese, and spinach all combining for an explosion of Italian flavours. And let’s not forget about presentation; the vibrant tomatoes and fresh basil create a stunning visual display that’s sure to impress, without sacrificing an ounce of flavour.
How to Make Creamy Polenta and Meatballs
To bring this hearty dish together, start by preparing each component. Begin by baking the tomatoes by tossing them with oil, garlic cloves, and truffle salt, then finishing them off in the oven. Next, create the meatballs by combining the ingredients and shaping them into small balls. Brown the meatballs in a pan with some oil before finishing their cooking process in chicken broth. While the meatballs are cooking, prepare the polenta by stirring it into the same broth used for the meatballs, allowing it to cook until it reaches a soft consistency. Once the polenta is cooked, create the sauce by pan-frying the baked tomatoes until they’re golden brown, then adding in some spinach and basil for added flavor. Finally, season the polenta with salt, pepper, parmesan, and butter before plating the dish by placing the meatballs and tomato mixture on top of the polenta and serving it straight away.
Substitutions and Variations
If you’re looking to mix things up, feel free to substitute ground turkey with other meats like ground sausage or pork. Pork meatballs are always a crowd-pleaser. When it comes to breadcrumbs, traditional ones will do the trick if panko isn’t available. Alternatively, consider baking your meatballs in the tomato sauce instead of frying them.For added flexibility, you can make this recipe gluten-free by swapping out panko for gluten-free breadcrumbs. To take it a step further and create a dairy-free option, use vegan cheese alternatives in place of the traditional variety. This versatility makes the recipe perfect for accommodating various dietary needs.When it comes to enhancing the flavor, grated pecorino pairs beautifully with meatballs and creamy polenta. You could substitute this for parmesan or simply sprinkle some shredded pecorino on top for added texture. Feel free to serve additional parmesan cheese, as it’s a natural fit with Italian-inspired dishes like this one. Finally, consider adding some finely chopped basil or parsley as a garnish for a pop of freshness.
Storage Instructions
When storing leftovers, make sure to keep them in an airtight container in the refrigerator and consume within three days. As for freezing, polenta does not fare well when stored this way, but leftover cooked meatballs can be safely frozen in a freezer-safe, airtight container for up to three months. When reheating, it’s best to serve polenta immediately, although you can also revive it by warming it up on the stovetop or microwaving it.
Meatball Polenta with Tomato FAQs
While the original recipe doesn’t specify alternatives to polenta, you’re free to substitute it with pasta if you don’t have any or simply prefer the taste and texture. Rice is also a viable option. If you’re looking for a low-carb version, consider swapping out the panko breadcrumbs for your favorite low-carb alternative and serving the dish over zucchini noodles instead of polenta. This tweak could make the recipe suitable for a keto diet and add some variety to your meal rotation.For those interested in understanding the difference between cornmeal and polenta, the key distinction lies in their texture. Cornmeal is produced by grinding dried corn kernels into varying levels of fineness, whereas polenta is a type of coarse-ground cornmeal porridge that’s popular in Northern Italy. Polenta has a coarser grind than cornmeal, resulting in a less mushy and more textured final product. Cooking times also differ significantly: regular polenta can take up to 40 minutes to prepare, requiring constant stirring, whereas instant or quick-cooking polenta can be prepared in as little as 5 minutes.
Roasted Tomato and Meatball Polenta
Savor the rich flavors of Italy with our quick and effortless roasted tomato and meatball polenta, a reliable weeknight dinner option. With just 10 minutes of prep time, you can have this hearty meal ready to devour in under an hour, serving six hungry individuals.
Instructions
To prepare the dish, preheat your oven to 425 degrees F. In a bowl, combine diced tomatoes, garlic cloves, olive oil, and truffle salt. Toss to coat the vegetables evenly. Spread them onto a foil-lined baking sheet and place it in the oven. Bake for 20 minutes. Meanwhile, heat a frying pan over medium-high heat. Add coconut oil and swirl it around to coat the surface. In a large mixing bowl, combine ground pork, eggs, panko breadcrumbs, black pepper, oregano, garlic powder, and thyme. Mix well until all the ingredients are fully incorporated. While you’re waiting for the chicken or beef broth to boil in a separate saucepan over medium-high heat, use your hands or a cookie scoop to form the meat mixture into 18 equal-sized meatballs. Add the meatballs to the hot frying pan and brown them for 10 minutes, turning occasionally to ensure even cooking. Remove the cooked meatballs from the pan and set them aside, leaving the drippings in the pan. To make the polenta, slowly add it to the boiling broth in a steady stream while whisking constantly. Once fully incorporated, reduce the heat to a simmer, cover the saucepan, and cook for 20 minutes. Stir halfway through the cooking time. Remove the tomatoes and garlic from the oven and add them to the hot frying pan with the meatballs. Cook for 5 minutes before stirring in half of the chopped basil and spinach. Continue cooking for another 3 minutes, then return the cooked meatballs to the pan. Turn off the heat. To finish the dish, melt butter, truffle salt, black pepper, and parmesan cheese into the polenta. Serve the polenta in a bowl, topped with the meatballs and tomatoes. Garnish with basil leaves and parmesan cheese.