Meatballs with Tomato Sugo over Polenta


  • 2 c breadcrumbs
  • ¾ c whole milk
  • 1 egg
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 c yellow onion, finely minced
  • 1 Tbsp dried oregano
  • 1 Tbsp chopped parsley
  • 2 Tbsp salt
  • 1 Tbsp olive oil
  • 1 28oz can diced tomatoes
  • 1 cup chicken stock
  • Parmigiana-Reggiano for grating


  • 2 c water
  • ½ c polenta
  • 1 c grated Pecorino Romano
  • ¼ c unsalted butter
  • 1 bunch chives, finely chopped


  • In a large bowl mix the egg, bread crumbs and milk and allow the bread to hydrate for 5 minutes.
  • Add the meats, onion, oregano, parsley and salt and mix gently with your hands until completely combined.
  • Refrigerate mixture, covered, for 1 hour. Portion the meatballs to 2-3 ounces.
  • In a large skillet, heat olive oil and brown the meatballs on all sides over medium high heat.
  • Deglaze the pan with the tomatoes, cooking over medium high heat for 10 minutes.
  • Add the chicken stock and cook for an additional 10 minutes.
  • Serve 2-3 meatballs over a large scoop of polenta and cover with freshly grated parmigiana-reggiano.


  • Bring water to a boil over high heat, turn down to medium and whisk in the polenta.
  • Whisk until the mixture comes together (3-4 minutes).
  • Cook over low heat for 20 minutes, stirring regularly and adding 1 Tbsp of water if it becomes too thick.
  • Remove from heat, add the butter, cheese and chives, and season with salt.


Pair with

Sonoma County Cabernet Sauvignon



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