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Creamy Polenta with Meatballs

Creamy Polenta with Meatballs

iamwinfred
Creamy Polenta with Meatballs transforms humble ingredients into a restaurant-worthy comfort meal. Silky, buttery polenta serves as the perfect base for juicy, herb-infused meatballs made with a beef-pork blend, creating a harmony of textures and flavors that feels both rustic and refined — ideal for weeknight dinners and entertaining alike.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 485 kcal

Equipment

  • Large heavy-bottomed pot or Dutch oven For cooking the polenta
  • Whisk
  • Large mixing bowl For the meatball mixture
  • Baking sheet with parchment paper
  • Cookie scoop or ice cream scoop 1.5-tablespoon size for uniform meatballs
  • Large skillet For optional searing of meatballs
  • Wooden spoon
  • Measuring cups and spoons
  • Meat thermometer To verify internal temperature of 160°F (71°C)

Ingredients
  

For the Creamy Polenta

  • 4 cups chicken broth or vegetable broth about 950ml
  • 1 cup coarse polenta about 170g; do not use instant polenta
  • 1/2 cup whole milk about 120ml
  • 4 tablespoons unsalted butter about 57g
  • 1/2 cup Parmesan cheese about 50g; freshly grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Meatballs

  • 1 lb ground beef about 450g; 80/20 blend
  • 1/2 lb ground pork about 225g
  • 1/2 cup panko breadcrumbs about 30g
  • 1/4 cup whole milk about 60ml
  • 1 large egg
  • 1/3 cup Parmesan cheese about 33g; freshly grated
  • 3 garlic cloves minced
  • 2 tablespoons fresh parsley finely chopped
  • 1 tablespoon fresh basil chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons olive oil for brushing meatballs and searing

For Serving

  • fresh basil leaves for garnish
  • Parmesan cheese extra, freshly grated, for garnish
  • red pepper flakes optional, for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the panko breadcrumbs and milk and let stand for 5 minutes until the liquid is absorbed.
  • Add ground beef, ground pork, egg, Parmesan, garlic, parsley, basil, salt, pepper, and red pepper flakes to the breadcrumb mixture; mix with your hands until just combined — do not overwork.
  • Using a cookie scoop, form 1.5-inch meatballs, place on the prepared baking sheet spaced 1 inch apart, drizzle with olive oil, and bake for 20–25 minutes until golden and the internal temperature reaches 160°F (71°C).
  • While the meatballs bake, bring the broth to a boil in a large heavy-bottomed pot over medium-high heat, then reduce to a gentle simmer and slowly whisk in the polenta in a steady stream.
  • Reduce heat to low and cook, stirring every 5–7 minutes and scraping the bottom, for 30–35 minutes until the polenta is thick, creamy, and no longer gritty; add warm broth or water if it gets too thick.
  • Remove from heat and stir in the milk, butter, and Parmesan until the butter is fully melted; season with salt and pepper to taste.
  • Heat 2 tablespoons of olive oil in a skillet over medium-high heat and sear the baked meatballs for 1–2 minutes per side until deeply golden.
  • Spoon creamy polenta into shallow bowls, top with 3–4 meatballs, and garnish with fresh basil, extra Parmesan, and red pepper flakes; serve immediately.

Notes

  • Use coarse-ground polenta, not instant — traditional polenta delivers far superior texture and corn flavor.
  • Add polenta to the broth in a slow, steady stream while whisking constantly to prevent lumps.
  • If polenta becomes lumpy, whisk vigorously or use an immersion blender to smooth it out.
  • Don't overwork the meatball mixture — mix just until combined to keep them tender and juicy.
  • Searing the baked meatballs in a skillet is optional but adds incredible depth of flavor and color.
  • Make ahead: prepare both components up to 1 day in advance; reheat polenta over low heat with added milk or broth, and warm meatballs in the oven at 350°F for 10–15 minutes.
  • Storage: keep polenta and meatballs in separate airtight containers in the refrigerator for up to 4 days.
  • Meatballs can be frozen for up to 3 months in a freezer-safe bag.
  • Substitute ground turkey or chicken for a lighter meatball — add an extra tablespoon of olive oil to maintain moisture.
  • Serve immediately; polenta thickens quickly as it cools. If it becomes too thick, stir in a splash of warm broth to loosen.

Nutrition

Serving: 1ServingCalories: 485kcalCarbohydrates: 28gProtein: 32gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 135mgSodium: 920mgPotassium: 430mgFiber: 2gSugar: 3gVitamin A: 12IUVitamin C: 6mgCalcium: 22mgIron: 18mg
Keyword baked meatballs, creamy polenta with meatballs, easy dinner recipe, italian comfort food, polenta meatballs
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