Estate Dinners
Meatballs ‘n Peppers over Creamy Polenta
The Strategy:
Simmering tender beef, veal, and pork meatballs in a rich, sweet bell pepper tomato sauce is the perfect way to bring Italian comfort to your table. Serving them over a bed of creamy, mascarpone-whipped polenta makes the dish feel incredibly luxurious yet deeply satisfying. It is an inviting, slow-simmered meal that feels like a warm hug on a cozy evening.
Ingredients
- ¼ cup olive oil
- 2 large red bell peppers, seeded and cut into thin strips, about 2 cups
- 1 large green bell pepper, seeded and cut into thin strips, about 1 cup
- 1 medium red onion, peeled and sliced, about 1 cup
- ½ cup dry white wine
- 2 (28-ounce) cans crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 4 slices sandwich bread, torn into small pieces
- ½ cup milk
- 1 pound ground beef sirloin
- ½ pound ground veal
- ½ pound ground pork
- 1 small yellow onion, peeled and diced, about ½ cup
- 3 large cloves garlic, peeled and minced
- 2 eggs, beaten
- 4 ounces Parmigiano Reggiano cheese, grated, about 1 cup
- 2 tablespoons chopped fresh flat leaf Italian parsley
- 3 cups homemade chicken stock or prepared low sodium chicken broth
- 1 cup polenta
- ½ teaspoon ground nutmeg
- ½ cup mascarpone cheese
Instructions
- Heat ¼ cup olive oil in a large pot over medium heat.
- Add the peppers and red onion to the pot and cook until soft, about 10 to 15 minutes.
- Pour in the wine and cook until most of the liquid has disappeared, about 5 minutes more.
- Pour in the tomatoes.
- Season with oregano and some of the salt and pepper.
- Reduce the heat to low and simmer the sauce for at least 20 minutes.
- Preheat the oven to 375°. Soak the bread with milk for at least 10 minutes.
- Place the meats into a large bowl.
- Add the yellow onion, garlic, eggs, and cheese.
- Add in the soaked bread with any little bit of milk left in the bowl.
- Add the parsley. Use your very clean hands to gently combine all the ingredients. Scoop out enough mixture to fit into the palm of your hand.
- Roll into a ball about 2 ½ to 3-inches in diameter.
- Place the meatball onto a parchment-lined, rimmed baking sheet. Repeat with the remaining meat.
- Bake until the meatballs are just cooked through, about 20. minutes. It’s okay if they are a bit rare in the center.
- Place the meatballs into the simmering sauce.
- Heat 3 cups chicken stock in a deep pot over medium-high heat. When the stock begins to boil, stir in the polenta. Continue stirring until the polenta thickens, about 5 minutes. Season with nutmeg, salt and pepper.
- Remove the polenta from the heat and stir in the mascarpone cheese.
- Pour the polenta into a large shallow serving bowl.
- Top with meatball and pepper sauce.
- Garnish with additional parsley and cheese.
The full recipe lives in the Vault
Ingredients, method and every chef-tested detail are in the Vault. Join the Estate Registry for $79 a year: six printed dinner-party editions mailed to you, and the Vault opens as our gift.
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The Heart of the Table
The aromatic steam of sweet peppers, garlic, and rich tomato sauce carries across the room, instantly making everyone feel welcome and hungry. Placed in a large, shallow family bowl, the vibrant red sauce over the golden polenta creates a beautiful, rustic centerpiece. It is a hearty dish that encourages passing the platter and sharing stories, grounding the table in pure comfort.
- unbleached, pre-cut parchment paper sheets for clean releases
- a heavy-gauge, polished stainless steel ladle with an ergonomic handle
- a set of minimalist, mouth-blown crystal coupe glasses with slender stems
- a professional Hawthorne strainer with a tight-coil spring
- a set of heavy-gauge, satin-finished stainless steel mixing bowls
- a platinum-grade non-stick silicone baking mat for consistent heat conduction
Neighborly Grace
- THE PRESENTATION: Pour the warm, creamy polenta into a wide stoneware bowl, ladle the meatballs and rich red pepper sauce right in the center, and finish with a cascade of shaved Parmesan and fresh parsley.
- THE POUR: A medium-bodied Chianti or a smooth, earthy Barbera d'Asti to complement the savory meatballs and rich polenta.
- THE VIBE: Hearthside Dining Room: Flickering candlelight and the gentle hum of acoustic guitar set a relaxed, warm mood that encourages lingering long after dinner is served.
