Beef, Pork, and Ricotta Meatballs with Polenta
6 servings 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 x saved ChefLynn Cool Cook October 19, 2024 120 min.120 min.2/5 120 min. 120 min. 2/5 Ingredients: For the Meatballs: 1 LB of ground beef1 LB of ground pork½ LB of ricotta cheese - drained1 yellow onion - peeled (or white)1 carrot - peeled (large)10 cloves of garlic - peeled½ cup of fresh basil¼ cup of fresh parsley¼ cup of fresh oregano½ cup of parmesan cheese - grated2 - 3 cups of breadcrumbs (regular)3 eggs (large)1 TSP of kosher salt2 TSP of ground pepper1 TBSP of seasoned salt1 TSP of garlic salt 1 LB of ground beef 1 LB of ground pork ½ LB of ricotta cheese - drained 1 yellow onion - peeled (or white) 1 carrot - peeled (large) 10 cloves of garlic - peeled ½ cup of fresh basil ¼ cup of fresh parsley ¼ cup of fresh oregano ½ cup of parmesan cheese - grated 2 - 3 cups of breadcrumbs (regular) 3 eggs (large) 1 TSP of kosher salt 2 TSP of ground pepper 1 TBSP of seasoned salt 1 TSP of garlic salt For the Polenta: 4 cups of vegetable stock (or water)1 cup of polenta (or grits)½ cup of parmesan cheese - grated4 TBSP of unsalted butter salt (to taste) ground pepper (to taste) 4 cups of vegetable stock (or water) 1 cup of polenta (or grits) ½ cup of parmesan cheese - grated 4 TBSP of unsalted butter salt (to taste) ground pepper (to taste) Sauce 2 - 3 cups of marinara sauce (store-bought or recipe here, adjust if needed) 2 - 3 cups of marinara sauce (store-bought or recipe here, adjust if needed) Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Food Processor or Blender1x Large Mixing Bowl (8 QT +)1x Silicone Spatula1x Disher (0.75 FL OZ or set of spoons)1x Baking Sheet1x Large Pot (8 QT or more)1x Wooden Spoon or High-Temperature Silicone Spatula1x Piano Whisk 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Food Processor or Blender 1x Large Mixing Bowl (8 QT +) 1x Silicone Spatula 1x Disher (0.75 FL OZ or set of spoons) 1x Baking Sheet 1x Large Pot (8 QT or more) 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Piano Whisk 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. 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 39 Followers Published Recipes: 23Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-08 Published Recipes: 23 Av. Recipe Evaluation: Location: Florida, USA Member since: 2024-09-08 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.