Cook, Learn, and Share to Fight Hunger.
 
Everyday Dishes

Beef, Pork, and Ricotta Meatballs with Polenta

6 servings
Italian Roasting

Forget everything you thought you knew about polenta! This recipe for Beef, Pork, and Ricotta Meatballs over Polenta is a game-changer. Inspired by a beloved dish from my days cooking at Third & Vine, this recipe delivers tender, succulent meatballs nestled on a bed of creamy polenta (or grits!). Whether you smother them in my homemade marinara or your favorite jarred sauce, these meatballs are guaranteed to be a crowd-pleaser.

Read more

And here's the secret weapon: instant polenta or grits. I know, I know, it might sound sacrilegious to some, but trust me on this one. The instant stuff delivers the same delicious flavor and texture, saving you precious time in the kitchen. Because let's be honest, when you're crafting mouthwatering meatballs from scratch, who wants to spend an extra half hour stirring polenta?
This dish is incredibly versatile. Serve it as a show-stopping appetizer, a satisfying meal for 4-6, or a standout addition to your next buffet. Pair it with some crusty bread and a fresh salad, and you've got the perfect meal. Get ready to wow your family and friends with a dish that's as easy as it is delicious!

Read less
0x (write a review)
x saved
ChefLynn ChefLynn Cool Cook
October 19, 2024
Beef, Pork, and Ricotta Meatballs with Polenta in white bowl, detail shot
  • 120 min.
  • 120 min.
  • 2/5
Print

Ingredients:

For the Meatballs:

For the Polenta:

Sauce

Tools:

Directions:

1. For the Meatballs:

Let’s prepare delicious beef, pork, and ricotta meatballs with polenta.

1.1.

Preheat oven to 500°F.

1.2.

Purée the onion, carrot, celery, and garlic in the food processor and place in a large mixing bowl.

1.3.

Pulse the basil, parsley, and oregano in the food processor to chop.

1.4.

Add the herbs, ricotta, eggs, bread crumbs, and spices to the bowl with the puréed vegetables and mix until well combined.

1.5.

Add the ground beef and pork and mix with your hands until just combined. Don’t overmix.

1.6.

Make a small patty and pan-fry to test for seasoning; adjust as necessary.

1.7.

Portion the meatballs using a size 0.75 FL OZ ice cream scoop (or approximately 2 tablespoons of meat mixture per ball).

1.8.

Place the meatballs on a baking sheet sprayed with nonstick cooking spray; they can be touching.

1.9.

Place the tray of meatballs in the refrigerator for 15-20 minutes to allow them to firm up a bit before roasting.

1.10.

Roast the meatballs at 500°F for 10 minutes; reduce the heat to 400°F and roast for another 15 minutes.

2. For the Polenta:

2.1.

Place the water and butter with 1/2 TSP of salt and 1/4 TSP of pepper in a large pot and bring to a boil.

2.2.

Once boiling, slowly pour in the polenta or grits while constantly whisking so the polenta doesn’t form lumps.

2.3.

Continue whisking as the mixture thickens. It will bubble a lot and splatter, so be careful not to get burned.

2.4.

The polenta or grits should be done in about 5-7 minutes; refer to the package instructions for the exact cooking time.

2.5.

To finish, remove from the heat and whisk in the Parmesan cheese.

2.6. Taste for salt and pepper and adjust seasoning as needed.

Note: 
If the polenta is very thick, you can add a little more water or milk to make it creamier.

3. Serve Beef, Pork, and Ricotta Meatballs with Polenta:

3.1.

Pour the polenta on a large platter or serving bowl, or divide it into 4-6 smaller bowls.

3.2.

Top with 4-5 meatballs and marinara sauce, then garnish with chopped fresh parsley and/or basil and freshly grated Parmesan cheese.

3.3.

Finish with a drizzle of good extra virgin olive oil.

Notes:

  • The meatballs can be made a few days before serving; allow them to cool completely before packaging in containers and refrigerating. To reheat refrigerated meatballs, place them in marinara sauce over medium heat for about 15-20 minutes.
  • The meatballs can also be frozen for up to 2 months. After freezing, allow the meatballs to thaw completely in the refrigerator overnight before reheating.
About the Author:
ChefLynnCool Cook
# 3
  • Published Recipes: 23
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-08
Profile & Recipes

Disclaimer

  1. General Information Content on this page above, including the content provided on www.CookingHub.com, including all recipes, articles, and other materials, is for general informational purposes only. This content reflects the personal opinions and experiences of its authors and is not intended to provide professional dietary, medical, legal, or political advice. Please consult a qualified professional before making any decisions based on the information presented here.
  2. Content Ownership and Use Content on this page above, including content published on CookingHub.com is owned by the individual authors who created it. Only the authors can access, modify, or delete their content from the platform. Our content may be embedded on third-party websites and blogs without modification. No reimbursement will be provided for this use. If an author removes content from CookingHub.com, it will no longer be available through any embedded links.
  3. Limitation of Liability Neither www.CookingHub.com (operated by the CookingHub Foundation) nor content authors are responsible for any outcome or consequence resulting from the use of information on this site. This includes, but is not limited to:
    • Food Safety: Any health risk related to food handling, food quality, or failure to follow USDA recommendations (including minimum safe cooking temperatures).
    • Preparation Safety: The proper and safe handling of cooking equipment or its suitability for any given task.
    • Recipe Outcomes: The final look, taste, or success of following a recipe.
    • Ingredients and Equipment: The sourcing of ingredients, tools, equipment, or anything else related to the preparation and consumption of food.
    • Nutritional and Dietary Information: The accuracy of nutritional data. This information is provided as a courtesy and should not replace advice from a medical provider. You are responsible for verifying that a diet is suitable for your personal health needs.
    • Errors and Omissions: Any potential errors, typos, or unclear directions in articles and recipes.
  4. User Responsibility All readers, visitors, and users of embedded content are solely responsible for evaluating recipes and articles. You must make your own decisions about whether to follow the steps and recommendations provided. It is your responsibility to ensure that ingredients and preparation methods are safe and appropriate for your personal dietary restrictions and health conditions.