Old-World Style Italian Meatball and Polenta Bake

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Classic Italian meatballs simmered in savory tomato sauce layered over creamy baked polenta for a hearty meal. This Italian-inspired beef recipe, ready in about 75 minutes, pairs ground beef, ground pork, breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 3, minced garlic cloves
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 28 ounces canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 cup dry polenta
• 4 cups water
• 2 tablespoons butter
• 1/2 cup milk
• 1 cup shredded mozzarella cheese

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a large bowl, combine 1 pound ground beef, 1/2 pound ground pork, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 3 minced garlic cloves, 2 tablespoons chopped parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper; mix gently until just combined.
2. Step 2: Form the mixture into 1 1/2-inch meatballs; heat 2 tablespoons olive oil in a large skillet over medium heat and brown meatballs on all sides for 5-6 minutes; remove and set aside.
3. Step 3: In the same skillet, add 28 ounces canned crushed tomatoes and 1 teaspoon dried oregano; bring to a simmer and cook for 5 minutes.
4. Step 4: Return meatballs to the skillet with the tomato sauce; simmer on low for 15 minutes until cooked through and sauce thickens.
5. Step 5: Meanwhile, bring 4 cups water to a boil in a medium saucepan. Slowly whisk in 1 cup dry polenta, reduce heat to low, and cook, stirring constantly, for 5-7 minutes until thickened.
6. Step 6: Remove from heat and stir in 2 tablespoons butter and 1/2 cup milk until creamy.
7. Step 7: Spread the polenta evenly in a greased 9x13-inch baking dish; spoon meatballs and tomato sauce evenly over the polenta; sprinkle 1 cup shredded mozzarella cheese on top.
8. Step 8: Bake for 20 minutes until cheese melts and is bubbly; let rest for 5 minutes before serving.