A simple to make, hearty meal that can be spruced up with new herbs or mushrooms when you are the mood.
Meatballs. Sure, they might not seem like the sexiest dish. They weren’t when I was growing up. But as an adult, I’m finding a new love for them. They’re easy to make and you can keep them on the cheap or get fancy and slip creminis into a batch.
For the version you see here, I’ve kept it simple. I’ve updated what I grew up on by mixing in cooked leeks, Parmesan cheese next to the traditional bread crumbs, Worcestershire sauce and the binding eggs. Along with that, to keep them tender, I baked them in a tomato sauce that I finished with a heavy sprinkling of parsley and more Parmesan cheese. 
I served this with some polenta but feel free to swap that out with some pasta instead. Whichever one you go with, this is one of those easy comforting weeknight meals.
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Simple Italian: Tomato and Meatball Bake with Polenta
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Hearty Italian comfort food!
Easy to customize with your favorite herbs and veggies.
Ingredients
- 1 tbsp olive oil
- 3/4 cup leeks
- 3/4 cup grated parmesan cheese
- 1 cups (237 ml) plain bread crumbs
- 1 tsp kosher salt
- 1/2 cup milk
- 1 tbsp Worcestershire sauce
- 2 eggs
- 2 lbs (907 g) lean ground beef
- 28 oz (794 g) crushed tomatoes
- 2 14.5 oz (411 g) diced tomato
- 1 tbsp tomato paste
- 3 tbsp flat-leaf parsley
- 4 cups (946 ml) milk
- 4 cups (946 ml) chicken stock
- 2 cups (473 ml) polenta
Instructions
- Preheat oven to 450°F (224°C).
For the meatballs
- Heat olive oil in a frying pan. Add leeks and cook until translucent, about 2 minutes. Set aside to cool slightly.
- In a bowl, combine ½ cup parmesan cheese, plain bread crumbs, salt, milk, Worcestershire sauce, and eggs; mix to blend.
- Add ground beef and mix to combine using a sturdy spatula or wooden spoon.
- Scoop out mixture using a one-ounce cookie scoop or ice cream scoop and form 1½ inch meatballs.
- Place meatballs in an oven-proof skillet or sauté pan. Set aside.
For the tomato sauce
- In a bowl, mix together crushed tomatoes, diced tomatoes, and tomato paste.
- Add the tomato mixture to the pan with the meatballs.
- Transfer the pan to the oven and bake for 20 minutes, or until meatballs are cooked through.
- Remove from oven and sprinkle with parsley and the remaining ¼ cup grated parmesan cheese.
For the polenta
- Add milk and stock to a medium saucepan and bring to a boil.
- Gradually whisk in polenta.
- Reduce heat to low and cook, stirring frequently, until the mixture thickens, about 20-25 minutes.
- Turn off the heat and add parmesan cheese.
Notes
- For richer flavor, brown the meatballs slightly in the pan before adding the tomato sauce.
- To make ahead, prepare the meatballs and sauce separately and assemble just before baking.
- Substitute Italian sausage for ground beef for a spicier kick.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I use fresh herbs instead of dried herbs in the meatball mixture?
Yes, you can use fresh herbs to enhance the flavor of the meatballs. Just remember to adjust the quantity, as fresh herbs are less concentrated than dried.
What type of cheese can I use if I don’t have Parmesan for the meatballs?
If you don’t have Parmesan, you can use Pecorino Romano or Grana Padano as a substitute, both of which will add a nice flavor to the meatballs.
How should I prepare the polenta for serving with the Tomato and Meatball Bake?
You can cook the polenta according to the package instructions, typically by combining it with water or broth, stirring until creamy, and then serving it alongside the meatball bake.
