If you hear the word, "meatballs," and immediately think, "spaghetti with...," you need to keep reading.
Forget about fussy little meatballs that take ages to roll and fry. If you want spaghetti, try a Bolognese. The next time you want meatballs, try this recipe. You form them into roughly two-inch patties, so a serving is about 2 meatballs per person. A quick sear in a skillet creates a wonderfully crusty exterior. Then they are smothered in a simple mushroom-tomato sauce and baked so they stay moist within.
The polenta can come together at the last minute, as you take the meatballs out of the oven. Finely ground (not stone ground) cornmeal cooks instantly. You could also use one of the imported Italian products labeled "instant polenta." I like these products, but they are not as smooth as the finely ground cornmeal. It depends on your preference. Make sure you spoon some of the juice from the meatballs over the polenta before serving. Eat this once and you'll never think of meatballs any other way.
Big Italian Meatballs with Creamy Polenta
The idea behind this recipe comes from Tyler Florence, but I have adapted and simplified it down to its delicious fundamentals.
3 lb. ground beef sirloin (or a combination of ground beef and pork)
2 tbs. Worchestershire sauce
2-3 garlic cloves, minced
½ c. dried bread crumbs with Italian seasoning
handful of chopped parsley, divided
handful of chopped basil, divided
coarse salt and freshly ground pepper
8 oz. mushrooms, sliced
1-28oz. can diced tomatoes with Italian seasoning
Preheat oven to 350 degrees. In a large bowl, combine the ground meat, Worchestershire sauce, garlic, eggs and bread crumbs. Reserve about 2 tablespoons each of the parsley and basil and add the remaining herbs to the bowl. Season the meat mixture with salt and pepper and blend everything together gently with your hands. Form the meat mixture into 10-12 large meatballs, about 2 inches in diameter. Shape them more like hockey pucks than tennis balls. Set the meatballs on a large platter.
Meanwhile, heat 1 tbs. of olive oil in a skillet over medium heat. Add the mushrooms, season with salt and pepper and cooking, stirring often until golden. Add the can of tomatoes and simmer for 5 minutes. Remove from heat and set aside.
Coat a large skillet with a thin layer of olive oil and heat it to medium-high. Add about half the meatballs to the skillet, leaving about 1 inch of space between them. Cook until the bottoms are browned, then flip and brown the reverse side. Remove the meatballs to a large baking dish (I used 9 x 13) baking dish and repeat with the remaining meatballs. Pour the mushroom-tomato mixture over the meatballs and bake for 25 to 35 minutes, or until cooked through. Garnish with reserved parsley and basil and serve immediately over creamy polenta.
Adapted from Tyler Florence
4 c. low-sodium chicken broth
1 ½ c. finely ground cornmeal
¼ c. half and half or milk
1 tbs. unsalted butter
salt to taste
In a medium saucepan, bring the chicken broth to a full boil. Turn the heat to low and start stirring the broth with a wire whisk. Gradually add the cornmeal as you constantly whisk. Keep whisking until the mixture is smooth and thickened, about 1 minute. Whisk in the half and half and butter. If your polenta thickens too quickly, whisk in hot water to thin it out. It can cook alarmingly fast, but it is forgiving and will still taste great if it is a little lumpy. Season to taste and serve immediately.