Old-World Style Italian Meatball and Polenta Bake

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Classic Italian meatballs simmered in savory tomato sauce layered over creamy baked polenta for a hearty meal. This italian-inspired beef ready in about 75 minutes pairs pound ground beef, pound 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.

★ 4.4 (15 ratings) Prep: 30 min Cook: 45 min Serves 6 Italian cuisine 600 cal/serving
Plan a meal with the AI →

Ingredients

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.

Frequently asked questions

How long does Old-World Style Italian Meatball and Polenta Bake take to make?

Total time is about 75 minutes (30 min prep + 45 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 Old-World Style Italian Meatball and Polenta Bake?

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 pound ground beef from drying out.

Can I substitute ingredients in Old-World Style Italian Meatball and Polenta Bake?

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 Old-World Style Italian Meatball and Polenta Bake 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 Old-World Style Italian Meatball and Polenta Bake?

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.

What others are saying

Related recipes