Polenta With Spicy Meatballs And Sautéed Mushrooms

Name: Polenta With Spicy Meatballs And Sautéed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meatballs, Tomato Sauce and Mushrooms; 1 pound ground beef; 1 pound ground pork; 2 shallots very finely chopped; 1 garlic clove crushed, green inner part removed; 4 tablespoons fresh parsley finely chopped; 6 tablespoons fresh breadcrumbs; 1 pinch chilli powder or flakes (optional); 1 egg yolk; salt; 2 tablespoons all purpose flour; 2 1/2 cups tomato sauce; 4 cups wild mushrooms cleaned; 8 tablespoons Extra Virgin Olive Oil; 3 sprigs thyme, just the leaves; Creamy Polenta; 2 cups polenta; 8 cups water; 3 teaspoons salt; 1/3 cup butter; 1/4 cup milk

Servings: persons

Meatballs, Tomato Sauce and Mushrooms
1 pound ground beef
1 pound ground pork
2 shallots very finely chopped
1 garlic clove crushed, green inner part removed
4 tablespoons fresh parsley finely chopped
6 tablespoons fresh breadcrumbs
1 pinch chilli powder or flakes (optional)
1 egg yolk
salt
2 tablespoons all purpose flour
2 1/2 cups tomato sauce
4 cups wild mushrooms cleaned
8 tablespoons Extra Virgin Olive Oil
3 sprigs thyme, just the leaves
Creamy Polenta
2 cups polenta
8 cups water
3 teaspoons salt
1/3 cup butter
1/4 cup milk

1
For the meat balls. Fry the shallots and crushed garlic in 2 tablespoons of olive oil until translucent. Remove from the heat and let cool completely.
2
In a big bowl add the ground beef and pork, the breadcrumbs, the cold fried shallots and garlic, 2 tablespoons of parsley and the egg yolk. Mix very well with your hand, season with salt and the chilli powder. Mix again very well to blend in all the flavours. Cover and chill for 1 hour.
3
Dust your hands with flour and make you meatballs the size you like, I like mine pretty small. Put them on a tray and chill until ready to fry.
4
In a large sautee pan add 2 to 3 tablespoons of olive oil and fry the meatballs, swirling them so they brown evenly. Remove and keep warm.
5
In a pan warm up the tomato sauce and when hot add the meatballs. Cover and simmer for 8 minutes. Check seasoning and keep warm.
6
For the mushrooms: Clean and trim the mushrooms and cut in pieces.
7
In a large sautee pan add 2 tablespoons of olive oil and fry half the mushrooms until golden brown. Fry the second half of the mushrooms. Put the mushrooms together in the pan, add the thyme and the other 2 tablespoons of parsley, season with salt and pepper and mix well. Keep warm.
8
For the polenta: Bring water and salt to a boil. Pour the cornmeal in a steady stream and whisk. Lower heat to low and cook the polenta so that it barely boils, whisking constantly. When it starts to thicken, use a wooden spoon and continue cooking for 45 minutes, stirring every 5 minutes until the polenta creates a crust in the pan and pulls away from the sides.
9
Add the butter and milk, stir well to melt butter and incorporate all the ingredients.
10
Serve the hot polenta with the meatballs and tomato sauce on top and the mushrooms around. Sprinkle with some chopped parsley.

1275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Meatballs, Tomato Sauce and Mushrooms, 1 pound ground beef, 1 pound ground pork, 2 shallots very finely chopped, and more.

Yes, Polenta With Spicy Meatballs And Sautéed Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!