Meatballs with Mascarpone Polenta
Comforting and cozy, this ticks all the boxes.
By Erin Henderson
In the late days of winter, when spring pokes through the endless grey and damp days with the occasional, spellbinding, coming attraction teaser, meatballs and polenta is my comfort-food go-to.
Rustic, cozy, and totally satisfying, this is what I’ll serve for Sunday Supper, when it’s just close family and friends gathered ‘round the table. We’re not here to impress, but to connect and relax, shake off the last week’s stress and gear up for the next week’s busyness. That was then and will be later: for now, it’s the slow and welcoming moments spent around the table with good food, wine, and conversation.
As one might expect of fancy cheese, mascarpone adds a touch of luxe to otherwise pragmatic polenta. But it is worth the splurge, making homey cornmeal smooth, supple, and silky. Simultaneously a soft pillow for the tender meatballs and sturdy vehicle for the tomato sauce.
As for the meatballs, rather than futz around measuring dried spices and mincing fresh garlic, I find using a mix of hot and mild Italian sausages not only neatly sidesteps the whole thing, but also streamlines dinner prep.
Meatballs with Mascarpone Polenta and Basil Tomato Sauce
Makes: About 40 meatballs and 6 cups of polenta
Chef Level: Easy
Ingredients:
- Full meatball recipe
- Full polenta recipe
- Basil-tomato sauce (get the recipe here)
How to Make it:
In shallow bowls or rimmed plates, place a scoop of polenta in the centre. On top of the polenta, scoop 4-5 meatballs in the sauce. Shave more Parmesan and scatter fresh basil over the meatballs. Serve with a fresh green salad and focaccia bread.
For the Meatballs
Ingredients:
- 1 lb lean ground beef
- ½ lb hot Italian sausage, casing removed and crumbled
- ½ lb mild Italian sausage, casing removed and crumbled
- 1 cup dried breadcrumbs
- ½ cup whole milk
- ½ cup finely grated parmesan cheese (I use a rasp)
- ½ cup finely chopped fresh basil
- 2 eggs
- ½ cup finely minced shallot
- Salt and pepper
- In a small bowl, mix the breadcrumbs and milk and set aside so the crumbs absorb the milk and become mushy.
- Meanwhile, in a large bowl, use your hands to mix the sausages and ground beef.
- In third bowl, beat the eggs. Add the salt and pepper, parm, and basil and stir again to mix it all together.
- Pour the egg mixture into the meat and mix to combine.
- Add the onion and mushy breadcrumbs and mix together until everything is well distributed but not overworked. (If you overwork it the meat, it will get tough resulting in a hard meatball.)
- Line a rimmed baking tray with parchment paper.
- Taking a golf-ball sized amount of the meat mixture, roll it into balls. Place uncooked balls on the tray.
- Preheat the oven to 400°F
- Place the tray of meatballs in the oven for 15 minutes (they will likely ooze a lot of fat and even some cheese. This is not a big deal. No one panic.)
- Flip the meatballs over and cook for another 15 minutes.
- Place cooked meatballs in the hot tomato sauce, and cook a few minutes to amalgamate flavours, or turn very low and keep warm until ready to serve (an hour or two is perfectly fine.)
Notes on making ahead, freezing and reheating:
- You can freeze the raw, rolled meatballs to use later. Place the whole tray in the freezer until the meatballs are just frozen, about an hour or two. Remove the tray and place frozen balls in a freezer-safe container or Ziploc bag until ready to use.
- To make ahead, bake the meatballs and allow to cool. Refrigerate to use later in the day. Just place them in the warm sauce and allow them to cook through.
- If making many days in advance, allow the baked meatballs to cool and place in the freezer on the baking sheet until just frozen. Then transfer to a container or freezer bag to use later. Cook the meatballs from frozen right in the sauce, just adjusting the time to allow them to heat through.
For the Mascarpone Polenta
Makes: About 6 cups
Chef level: Easy
Ingredients:
- 2 cups polenta
- 8 cups water
- 4 Tbsp butter
- ½ cup mascarpone
- Salt and Pepper, to taste
How to Make It:
- Into a large and deep pot, bring the water to a boil.
- When ready, pour the polenta into the water, in a constant stream and whisking vigorously to incorporate and avoid lumps. Lower the heat to med-low and stir frequently until it begins to thicken and pull away from the sides of the pot, about 10 – 15 minutes.
- Add in the butter and stir to combine.
- Turn off the heat, add in the mascarpone and stir to combine. You should have a silky, fully cooked polenta.
- Season with salt and freshly cracked black pepper and serve.
Notes on making and reheating:
- You will want a deep pot and long handled whisk because as the polenta thickens, it bubbles in spurts and can jump out of the pot which hurts when it lands on your skin.
- Left over polenta can be reheated the next day with another splash of water or cream.
- You can also spread left over polenta on a sheet to cool in the fridge. When firm, slice into rectangles and fry in olive oil and serve with a dusting of parm and side of marinara sauce.
Wine Pairing:
Chianti Classico works beautifully with tomato-sauce dishes. The wine's bold acidity works with the acid in the tomatoes to soften and round out both. The tannins in the wine will also work with the richness of the meat.