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Italian Meatballs with Marinara Sauce and Polenta
Created by: Howcan Team
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- 1 cup chicken broth
- 1 cup polenta
- 4 cups water
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large bowl, combine 1 pound of ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 egg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until well combined.
- Shape the mixture into meatballs, about 1 inch in diameter.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Stir in the crushed tomatoes, dried oregano, dried basil, and sugar. Bring the sauce to a simmer and add the cooked meatballs back to the skillet. Simmer for 15-20 minutes, stirring occasionally.
- In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in 1 cup of polenta. Reduce the heat to low and cook, stirring frequently, for 15-20 minutes, or until the polenta is thick and creamy.
- Stir in 1/4 cup of heavy cream and 1/4 cup of grated Parmesan cheese into the polenta. Season with salt and pepper to taste.
- Serve the meatballs and marinara sauce over the creamy polenta. Enjoy!
Italian meatballs with marinara sauce and polenta have a rich history rooted in the heart of Italian cuisine. The dish originated in Southern Italy, where it was a staple in the kitchens of home cooks and renowned chefs alike. The meatballs, made with a blend of ground meats, breadcrumbs, and aromatic herbs, are lovingly shaped by hand and simmered in a vibrant marinara sauce. The creamy polenta, a traditional Italian cornmeal dish, provides the perfect base for the tender meatballs and savory sauce. Today, this classic dish can be savored in authentic Italian trattorias and family-owned restaurants across Italy, with each region adding its own unique twist to the recipe. For the best version of this dish, seek out a restaurant in Naples, where the meatballs are known for their melt-in-your-mouth texture and the marinara sauce bursts with the flavors of sun-ripened tomatoes and fresh basil. Alternatively, consider making the meatballs with a mix of ground beef, pork, and veal for a truly authentic taste, and don't skimp on the Parmigiano-Reggiano cheese for added richness. Whether enjoyed in a bustling Italian eatery or prepared at home with love, Italian meatballs with marinara sauce and polenta are a timeless culinary delight that continues to bring comfort and joy to food lovers around the world.
60 min
4 servings
480 calories
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