Italian meatballs with baked polenta
Recipe by La Cuisine de Lynoucha
Herb‑infused Italian meatballs simmered in a tomato sauce with pesto rosso, placed on a creamy polenta and baked. A complete, flavorful and comforting dish, perfect for a weeknight dinner.
MediumItalianServes 4
Printable version with shopping checklist
Source Video
30m
Prep
35m
Cook
10m
Cleanup
1h 15m
Total
Cost Breakdown
Total cost:$13.05
Per serving:$3.26
Critical Success Points
- • Form uniformly sized meatballs (≈20 g)
- • Brown the meatballs before cooking to create a protective crust
- • Color the polenta before adding milk for a lightly toasted texture
- • Chill the polenta to firm it before cutting
Safety Warnings
- • Very hot olive oil can splatter: handle with care.
- • Use gloves or a mitt when handling the hot saucepan.
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