Meatballs baked in Tomato sauce on Polenta
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 -6
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Course
Main Course
Meatballs baked in Tomato sauce on Polenta
Description
Meatballs baked in Tomato sauce on Polenta blend well-spiced ground beef meatballs with a tomato base and a smooth polenta accompaniment. The meatballs are flavored with finely chopped sautéed onion, crushed garlic, smoked paprika, coriander, cumin, and a squeeze of lemon juice, providing depth and brightness. They're baked in a sauce made from canned chopped tomatoes, tomato puree, oregano, sugar, salt, and pepper, which reduces and thickens during cooking.
The polenta is prepared by simmering cornmeal in a mix of stock and milk, gradually thickening over 10-15 minutes. Butter, cream, and salt are stirred in for richness and smooth texture. This creamy base complements the robust meatballs and tangy sauce, creating a balanced dish featuring varied flavors and textures.
Serving suggestions include topping the assembled dish with grated Pecorino cheese and fresh chopped parsley for added sharpness and freshness. This dish makes a warm, filling meal suitable for dinner and highlights a homestyle approach to Italian-inspired comfort food.
Ingredients
for the meatballs
- 500 g ground beef
- 1 onion finely chopped and sauteed
- 2 garlic crushed, cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- lemon juice squeeze
- salt to taste
- black pepper to taste
for the sauce
- 2 canned chopped tomatoes 400g tins, quantity x
- 1 tomato puree 400g tin, quantity x
- 1 teaspoon sugar
- 1 tablespoon oregano dried
- salt to taste
- black pepper to taste
for the polenta
- 1 cup polenta
- 2 cups stock
- 2 cups milk
- 1 tablespoon butter
- 50 ml cream
- salt to taste
to serve
- pecorino cheese grated
- parsley finely chopped, fresh
Instructions
- Pre-heat the oven to 180°C.
- For the meatballs, combine all the ingredients and mix well.
- Combine all the sauce ingredients and pour into a deep roasting dish/casserole dish.
- Form medium sized meatballs and place into the roasting dish.
- Place the dish in the oven and bake for 20-25 minutes until the sauce has reduced slightly and the meatballs are cooked.
- To make the polenta, bring the stock and milk to a simmer and whisk in the polenta. Continue whisking until the polenta has started thickening then turn down the heat and allow the polenta to gently cook for 10-15 minutes.
- Add the butter, cream and season with salt.
- Serve the polenta with the meatballs and sauce topped with grated Pecorino and parsley.
User Reviews
Overall Rating
4.6
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