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Beef Meatballs & Marinara

Beef Meatballs & Marinara over Parmesan Polenta

This beef meatballs and marinara over Parmesan polenta is pure comfort—slow-simmered, deeply flavorful, and made to satisfy. Packed with protein and hearty ingredients, it’s an ideal dinner for fueling active kids and young athletes while still feeling cozy and indulgent for the whole family.
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Prep Time 30 minutes
Cook Time 2 hours
Course Dinner
Cuisine American, Italian
Servings 6

Equipment

  • Large Soup Pot
  • Chef’s Knife
  • Cutting Board
  • Large mixing bowl
  • Measuring Cups
  • Measuring Spoons
  • Wooden spoon or spatula
  • Large pot for polenta
  • Ladle
  • Serving spoon

Ingredients
  

Meatballs

  • 1 pound ground beef 80/20
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely grated Parmesan cheese
  • 2 cloves garlic finely minced
  • 1 teaspoon garlic powder
  • 1 egg
  • Salt to taste
  • Black pepper to taste

Marcella Hazan’s Butter & Onion Marinara

  • 2 27-ounce cans whole peeled tomatoes
  • 1 cup butter 2 sticks
  • 2 onions peeled and cut into quarters
  • Salt to taste
  • Black pepper to taste

Parmesan Polenta

  • 2 cups polenta
  • 6 cups chicken broth
  • 2 cups water
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt to taste
  • Black pepper to taste

Garnish

  • 1 cup freshly grated Parmesan cheese
  • 1 cup fresh basil leaves

Instructions
 

  • Add all marinara ingredients to a large soup pot. Place over medium heat and bring to a gentle simmer. Reduce heat to low and let the sauce cook slowly.
  • While the sauce begins simmering, add the ground beef, breadcrumbs, Parmesan, minced garlic, garlic powder, egg, salt, and pepper to a large mixing bowl. Gently mix until just combined, being careful not to overwork the meat.
  • Form the mixture into walnut-sized meatballs, aiming for about 24–26 total.
  • Carefully drop the meatballs into the simmering marinara. Cook on low for 1 1/2 hours, gently stirring occasionally. If the sauce becomes too thick, add a splash of water to loosen it.
  • About 30 minutes before the meatballs are finished, begin the polenta.
  • In a large pot, add the chicken broth, water, and polenta. Bring to a simmer over medium-high heat, stirring frequently. Cook for 15–20 minutes until thickened.
  • Reduce heat to low. Stir in the butter, heavy cream, and Parmesan cheese until fully incorporated. Continue cooking for another 15–20 minutes until creamy and tender.
  • Serve the meatballs and marinara spooned generously over the polenta. Finish with extra Parmesan and fresh basil.
Keyword beef meatballs, comfort food dinner, creamy parmesan polenta, family style meatballs, italian meatballs, meatballs and marinara, polenta with meatballs, slow simmered marinara