Baked Italian-Style Meatball and Polenta Casserole
A comforting casserole layering tender beef meatballs in tomato sauce over creamy polenta, baked until bubbling and golden. This italian-inspired beef ready in about 75 minutes pairs ground beef, Italian seasoning, minced 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Repeat layering with the remaining polenta, marinara sauce, and meatballs. Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Italian-Style Meatball and Polenta Casserole take to make?
Total time is about 75 minutes (25 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Italian-Style Meatball and Polenta Casserole?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Baked Italian-Style Meatball and Polenta Casserole?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Italian-Style Meatball and Polenta Casserole for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Italian-Style Meatball and Polenta Casserole?
Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
