Meatballs in Tomato Sauce with Creamy Polenta Recipe

Juicy Beef Meatballs swimming in tomato sauce and nestled in cheesy polenta topped with parmesan cheese and fresh parsley are perfect for a cosy, hearty and nutritious dinner. We add grated carrot to the beef and zucchini to the sauce, so they're packed with veggies, and as a true comfort food, it's something your whole family will enjoy.

It's also very simple to prepare, which makes it a great addition to your weeknight dinners. These classic meatballs are cooked all in one pan, and we use instant polenta which is ready in mere minutes. You'll have this wholesome dinner on the table in no time.

If you love meatballs as much as I do, you should try my General Tso Meatballs for a sticky beef meatball recipe. Or these Cheesy Greek Lamb Meatball Wraps are salty and wonderful. If you're looking for something lighter, Vietnamese Chicken Bowl with chicken balls are crispy and tangy. Or for more of a Middle-Eastern flavour, try Lamb Meatballs with Tomato and Red Wine Sauce.

Ingredients you'll need to make this Meatballs and Polenta Recipe

For the Meatballs:

• 500g ground beef
• 2 teaspoon fennel seeds
• ⅓ cup panko bread crumbs
• 1 egg
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 carrot, grated

For the Tomato Sauce:

• 2 cloves garlic, minced
• 2 tablespoon olive oil
• 400g cherry tomatoes
• 1 tablespoon balsamic vinegar
• 2 teaspoon Worcestershire sauce
• 1 teaspoon brown sugar
• 4 tablespoon Kalamata olives, pitted

For the Creamy Polenta:

• 1 cup instant polenta (make sure you buy instant polenta not traditional polenta. Instant polenta is the easy way - it takes only 3-4 minutes to prepare).
• 1 cup milk
• 3 cups water
• 40g parmesan cheese, grated
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Garnish:

• 1 zucchini, chopped
• ½ bunch parsley, chopped
• 40g parmesan cheese, grated

See the recipe card for full details.

Substitutions and add-ins

• To make this gluten-free, use gluten-free bread crumbs.
• To make this dairy-free, replace milk with dairy-free milk of your choice and use dairy-free shredded parmesan.
• Meat - you can use another mince like pork mince, ground turkey or ground chicken. Ground turkey and chicken will create a leaner meal.
• To make these creamy, you can add heavy cream just before serving.
• Option to add red wine to the tomato sauce before you simmer them.
• If you use fresh small tomatoes instead of canned cherry tomatoes, add tomato paste to the sauce.
• Herbs - I've called for fresh parsley, but a bunch basil, thyme or dill would be lovely additions. You can use fresh herbs or dried herbs.

How to make this Meatballs and Polenta Recipe

1. Combine the ground beef, fennel seeds, panko breadcrumbs, egg, salt, and black pepper in a large bowl. Add the grated carrot. Mix everything together well.
2. Mince the garlic cloves, chop the zucchini and olives into small pieces, and roughly chop the parsley. Set aside a few parsley leaves for garnish. Grate the parmesan cheese.
3. Heat a large frying pan over medium heat and add extra-virgin olive oil.
4. Roll the meat mixture into golfball-sized balls and add them to the pan. Arrange them from left to right to quickly turn them. Cook for 2 minutes on each side or until they're golden brown.
5. Create a space in the pan and add the minced garlic. Cook until fragrant. Add the cherry tomatoes, balsamic vinegar, Worcestershire sauce, brown sugar, and olives. The olives will add tons of flavor - but you can skip these for kids.
6. Reduce to a low heat and leave on a slow simmer for 5-6 minutes.
7. In another large saucepan over medium heat, combine one cup polenta, milk, and water. Whisk gently until the polenta thickens. Remove from heat and stir half the grated parmesan cheese, salt, and black pepper.
8. Just before serving, add the chopped zucchini and parsley to the meatballs. Cook for 2-3 minutes until tender.
9. Divide polenta into serving bowls. Add a splash of oil to soften polenta if you need to.
10. Place the cooked meatballs on top of the polenta.
11. Spoon the rich tomato sauce over the meatballs.
12. Sprinkle with the remaining chopped parsley and grated parmesan cheese.
13. Enjoy your delicious cheesy beef meatballs with creamy polenta, seasoned perfectly with a pinch of salt and black pepper.

Storage

These are great the next day as the flavour just gets better! Store in an airtight container in the fridge for 2-3 days, or in the freezer for 2-3 weeks.

Kid-Friendly Variations of this Meatballs and Polenta Recipe

• For kids, skip the olives. Serve polenta and beef separately, with meatballs chopped up. Skip the salt and pepper.

Equipment needed to make this Meatballs and Polenta recipe

You will need a large mixing bowl, a large, deep frying pan or casserole pot, a large saucepan or large pot.

More Italian-style Comfort food Recipes

If you are craving some cosy Italian food, you should try my Easy Italian Sausage Bake with Potatoes (Tray Bake Recipe), this is a great tray bake for weeknights. Also this Pasta e Fagioli Soup Recipe - Easy Italian Pasta and Beans is super cosy and nutritious, a very nourishing meal. Otherwise if you want something creamy, you can't go past Boscaiola, a creamy mushroom and bacon pasta.

Recipe