Creamy Polenta and Meatballs

5 minutes Prep Time
25 minutes Cook Time
6 Servings

This cozy winter dish, Creamy Polenta and Meatballs combines tender baked meatballs with rich, buttery polenta and a bright, flavorful sauce made with Red Gold Crushed Tomatoes. It’s simple comfort food with a fresh, tomato-forward finish that brings everything together. @kneadtherecipe @thefeedfeed (12/9/25)

Ingredients

  • FOR THE MEATBALLS
  • 1 pound ground beef (or turkey/chicken)
  • 1/4 cup chopped parsley
  • 1/2 cup grated Parmesan
  • 1/4 cup breadcrumbs
  • 3 tablespoons heavy cream
  • 1 large egg
  • 1 tablespoon Italian seasoning
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • to taste kosher salt
  • to taste Freshly ground black pepper
  • FOR THE POLENTA
  • 4 cups water
  • 1 cup polenta (or cornmeal)
  • 1/4 cup grated Parmesan
  • 1/4 cup unsalted butter
  • to taste kosher salt
  • to taste Freshly ground black pepper
  • FOR THE TOMATO SAUCE

  • 1 Red Gold Canned Crushed Tomatoes 15 oz

  • 1 tablespoon Italian seasoning
  • 1/4 cup Parmesan cheese
  • 1/4 cup chopped parsley
  • to taste kosher salt
  • to taste Freshly ground black pepper

Instructions

Make the Meatballs – Step one

Preheat oven to 400°F.

Step two

In a large bowl, combine the ground meat, Parmesan, parsley, breadcrumbs, heavy cream, egg, Italian seasoning, onion powder, garlic powder, salt, and pepper. Mix gently until just combined—avoid overmixing.

Step three

Shape into meatballs and place on a baking sheet.

Step four

Bake for 15–20 minutes, or until golden brown and cooked through.

Make the Polenta – Step one

Bring 4 cups water to a boil in a medium pot.

Step two

Slowly whisk in the polenta. Cook until slightly thickened, then cover and reduce heat to low.

Step three

Cook for 20 minutes, whisking occasionally.

Step four

Stir in Parmesan and butter until smooth and creamy. Season with salt and pepper

Make the tomato sauce – Step one

Add Red Gold Crushed Tomatoes to a skillet over medium heat.

Step two

Stir in Italian seasoning, Parmesan, parsley, salt, and pepper.

Step three

Add the baked meatballs and let them simmer in the sauce for 5–10 minutes on low heat.

Step four

Spoon creamy polenta into bowls and top with the meatballs and sauce. Finish with extra Parmesan and parsley.

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