Roman Meatballs with Polenta combine ground beef, Italian sausage and prosciutto with pine nuts and fresh basil over creamy polenta.
Inspired by a romantic restaurant in Edmonds where my husband took me for date night. These Roman Meatballs are to die for. So much flavor, so much texture and sitting in a pool of saucy, creamy polenta. Really all you need more is a loaf of French bread and a glass of wine or martini.
Ingredients in Roman Meatballs
- Italian Sausage – Hot Italian Sausage such as Hempler’s, which is local to the Pacific Northwest.
- Ground Beef – An 80/20 blend of ground beef works best for meatballs.
- Prosciutto – Just a small amount of prosciutto adds a lot of flavor.
- Pine Nuts – Essential for making these ‘Roman’ meatballs.
- Bread – Day old French bread works great.
- Milk – Used to soak day old French bread.
- Egg – A couple of farm fresh eggs.
- Garlic – Fresh garlic.
- Basil – Fresh basil.
- Canned Tomatoes – Two 28 oz. cans of San Marzano tomatoes.
- Polenta – Dried polenta.
- Olive Oil – Use what you have on hand.
Related Recipes
Italian comfort food comes in many different forms, from creamy polenta, to pappardelle ribbons and freshly grated parmesan cheese. Try some of our favorites as seen below. Red Wine Braised Short Ribs are first seared then cooked low and slow until fork tender with tender mushrooms and herbs in a pool of polenta. Blistered Tomato Basil Pasta with vine ripened cherry tomatoes, fresh basil and garlic in an olive oil sauce over angel hair pasta. Beef Short Rib Ragu is slow cooked for a rich, flavorful sauce of tender beef, tomatoes and mushrooms served over pappardelle pasta.
Roman Meatballs with Polenta
Ingredients
Roman Meatballs
- 16 oz hot Italian ground sausage
- 8 oz ground beef
- 4 oz. prosciutto chopped
- 1/4 cup pine nuts chopped
- 2 large eggs
- 1 tbsp. garlic minced
- .25 oz. fresh basil torn
- 1 cup day old French bread chopped in small pieces
- 1/2 cup whole milk
- 1/2 tsp salt
- 2 tbsp. olive oil
Tomato Sauce
- 1 tbsp. fresh garlic minced
- 1 tbsp. olive oil
- 56 oz. San Marzano canned tomatoes
- 4.5 oz. tomato paste
- 1 pinch salt
- .25 oz. fresh basil torn
Polenta
- 1 cup dried polenta
- 3 cups whole milk
- 2 tbsp. butter
- 1 pinch salt
Garnish
- 1 cup parmesan cheese freshly grated
- fresh basil torn
Instructions
- Combine day old French bread with milk. Set aside.
- Gently combine hot Italian sausage, ground beef, prosciutto, pine nuts. egg, fresh basil, garlic and salt until just incorporated. Fold in bread mixture. Form 6 large meatballs.
- Place a large pan over medium heat. Add 1-2 tbsp. olive oil. Sear meatballs on each side.
Tomato Sauce
- Place a large, high edged pan over medium heat. Add 1 tbsp. olive oil. Sauté for a minute being careful not to burn. Add San Marzano tomatoes, crushing with hands as you add them to the pan. Add tomato paste, salt and basil. Combine well.
- Place seared meatballs in sauce. Let simmer over medium heat, turning meatballs occasionally, while you make polenta.
Polenta
- Bring a medium pot of milk to a simmer. Stir in polenta. Continue stirring for about 15 minutes or until polenta has thickened. Add butter and pinch of salt.
- Spoon polenta into serving bowls, top with sauce and meatballs. garnish with lots of freshly grated parmesan cheese and fresh basil.
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