Baked Italian-Style Meatball and Polenta Casserole

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A comforting casserole layering tender beef meatballs in tomato sauce over creamy polenta, baked until bubbling and golden. This Italian-inspired beef recipe, ready in about 75 minutes, pairs ground beef, Italian seasoning, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1 tbsp Italian seasoning
• 3 minced garlic cloves
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 cup polenta (cornmeal)
• 4 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a large bowl, combine 1 lb ground beef, 1 tbsp Italian seasoning, 3 minced garlic cloves, 1/4 cup grated Parmesan cheese, 1 large egg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined and form into 20 small meatballs.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Brown the meatballs on all sides for about 5 minutes total, then remove and set aside.
3. Step 3: In a medium saucepan, bring 4 cups water and 1/2 tsp salt to a boil. Slowly whisk in 1 cup polenta. Reduce heat to low and cook, stirring frequently, for 20 minutes until thick and creamy.
4. Step 4: Spread half of the cooked polenta evenly into a greased 9x13-inch baking dish. Spoon half of 2 cups marinara sauce over the polenta, then arrange half of the meatballs on top.
5. Step 5: Repeat layering with the remaining polenta, marinara sauce, and meatballs. Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
6. Step 6: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden. Let cool for 5 minutes before serving.