Estate Dinners
Meatballs ‘n Peppers over Creamy Polenta
The Strategy:
Simmering tender beef-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
Sauce
- 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
Meatballs
- 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
Polenta
- 3 cups homemade chicken stock or prepared low sodium chicken broth
- 1 cup polenta
- ½ teaspoon ground nutmeg
- ½ cup mascarpone cheese
Instructions
Sauce
- 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.
Meatballs
- 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 2½ 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.
Polenta
- 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 Heart of the Table
The aromatic steam of sweet basil, 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.
The Art of the Host
- 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 torn fresh basil.
- 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.