Update: A sharp reader pointed out that a stray math problem ended up in the instructions and would have produced SIX HUNDRED tiny meatballs if followed. The problem was 30X=600 — solve for X. Lesson learned: don’t multitask math homework while writing a recipe.
I promise not to correct my children’s math while finishing a post again. At least until next week.
I grew up on Southern food—Grandma from Arkansas, Grandpa from West Virginia, and a mother who learned to cook from them. Those roots, plus six formative years in Kentucky, mean I practically run on grits.
There are few things grits don’t improve. Cold day? Grits. Heartache? Cheese grits. Jitters? Buttered grits with salt and pepper. Celebrating? Shrimp and grits. Hungry? GRITS.
So what about the dish pictured above? That’s polenta—essentially Italian grits (and yes, pronounce it EYE-tahl-ee-uhn if you want to be fancy). Setting aside the technical differences between stone-ground cornmeal and nixtamalized corn, polenta plays the same comforting role as grits: creamy, hearty, and satisfying.
Polenta also solves a long-running family debate. My husband prefers tender-to-mushy thin pastas; I prefer substantial, al dente shapes. Our compromise: polenta. We both love it topped with meatballs and sauce, beef stew, or any saucy, spoonable goodness.
This Valentine’s Day we’ll skip the movie-and-spaghetti moment and share a bowl of creamy polenta with baked meatballs in garlicky red sauce, racing to get the last spoonful. Besides being classy, we’re competitive—game night is always entertaining.
This recipe is especially convenient if you use a “Make Ahead Monday” approach. I’ve tried a lot of meatball recipes, and these rank high for flavor, ease, and versatility. The batch makes many meatballs, but that’s a feature, not a bug.
Store-bought frozen meatballs are often watery and bland. Homemade frozen meatballs, however, are flavorful and convenient—perfect when meat is on sale. Use them in sauce-baked dishes, sweet-and-sour preparations, barbecue batches kept warm in a slow cooker, creamy variations for a spin on Swedish meatballs, meatball subs, or pizza toppings. Leftovers make excellent sandwiches, and kids (and grown-ups) will cheer.
Notes for different household sizes:
Cooking for three or fewer: Don’t be scared by the quantity. After baking, flash-freeze the meatballs, store them in the freezer, and heat as many as you need. Properly wrapped, they keep up to eight months. The recipe yields sixty meatballs, so you can thaw a handful as needed—perfect for small households.
Cooking for four or more: Do not reduce the recipe. For larger families, double, triple, or even quadruple the batch depending on how many mouths you feed. These are dependable, kid-pleasing staples you’ll be glad to have on hand.
Choice of meat: Many meatball recipes call for a blend of beef, pork, and veal to boost tenderness and flavor. I prefer all lean ground beef. It holds together, stays moist, and has great flavor. If you prefer a blend, go ahead, but this all-beef version is my go-to.
Make Ahead Meatballs | Baked Meatballs In Sauce and Polenta (Make Ahead Monday)
Rebecca Lindamood
Ingredients
For the Make Ahead Meatballs:
- 4 1/2 pounds lean ground beef
- 1 1/2 cups fresh bread crumbs
- 1 cup onion minced very fine (a food processor works well)
- 3 cloves garlic peeled and finely minced or pressed
- 3 large eggs
- 1/2 cup fresh parsley finely chopped (or 3 tablespoons dried parsley)
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon ground nutmeg freshly ground if possible
For the Baked Meatballs in Sauce:
- 25-30 frozen meatballs use directly from the freezer
- 5 cups your favorite red sauce marinara, ragu, etc.
- 2 anchovy fillets finely chopped
- 1/2 cup shredded Romano or Parmigiano/Asiago
- 1 cup shredded mozzarella cheese
- nonstick cooking spray or olive oil to grease the pan
For the Creamy Polenta:
- 5 cups chicken stock or water
- 1 teaspoon kosher salt
- 1 cup coarsely ground cornmeal polenta grains
- 1/4 cup crumbled gorgonzola substitute Parmesan if you prefer
- 4 tablespoons butter
- coarsely ground black pepper to taste
Additional Optional Garnish:
- Freshly grated Parmesano Romano or Asiago work well
- Minced fresh parsley
Instructions
To Make the Make Ahead Meatballs:
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Preheat the oven to 350°F (175°C).
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Line two rimmed half-sheet pans (13 x 18 inches) with parchment paper.
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Combine all meatball ingredients in a large bowl and mix gently with your hands until evenly combined. Use a medium disher to portion equal amounts onto the prepared pans, leaving about 1/4 inch between each. If any shapes are rough, roll them lightly between your hands to smooth.
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If you don’t have a disher: turn the mixture out onto waxed paper, pat into a rectangle, and mark it into 10 columns by 6 rows for sixty equal portions. Roll each portion into a ball and place on the parchment-lined sheets.
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Bake for 30 minutes. Transfer meatballs to a platter, cover lightly, and refrigerate until cool. Freeze them on the platter until hard, then transfer to resealable bags, remove excess air, label, and store in the freezer for up to eight months.
To Make Baked Meatballs in Sauce:
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Preheat oven to 375°F (190°C). Grease a 9 x 13-inch baking dish. Arrange 25–30 frozen meatballs evenly in the dish.
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In a bowl, combine the sauce, chopped anchovy fillets, and shredded Romano (or Parmigiano/Asiago). Pour the mixture over the meatballs, then sprinkle with mozzarella.
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Bake uncovered for 30–40 minutes, until the sauce is bubbly, the cheese is lightly browned, and the meatballs are heated through.
To Make the Creamy Polenta:
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Bring the stock or water to a boil in a medium, heavy-bottomed pot. Add salt, reduce heat to medium, and whisk in the cornmeal a little at a time until suspended and beginning to thicken. Lower heat to low and simmer, stirring occasionally, until the polenta is thick, grains are tender, and liquid is absorbed.
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Remove from heat, stir in butter and crumbled or grated cheese until melted and smooth. Season with black pepper to taste.
To Serve:
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Spoon polenta into bowls and top with 3–6 meatballs, depending on appetite. Garnish with grated Parmesano, Romano, or Asiago and a sprinkle of minced fresh parsley if desired.
Nutritional information is an estimate and provided as a courtesy. Calculate values based on the specific ingredients you use if needed.
did you make this recipe?
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