Ree Drummond's Meatball and Polenta Casserole

Ingredients

• 1 lb Ground Beef (80% lean)
• 1 lb Ground Pork (fresh)
• 1 cup Breadcrumbs (plain, fine)
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.25 cup Fresh Parsley (chopped)
• 2 large Eggs (room temperature)
• 4 cloves Garlic (minced (3 for meatballs, 1 for sauce))
• 1 tsp Salt (plus more to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Milk (whole milk, for binding)
• 2 tbsp Olive Oil (extra virgin for sauce)
• 1 handful Fresh Oregano Leaves (torn)
• 1 handful Fresh Basil Leaves (torn)
• 1 can Canned Diced Tomatoes (28 oz, no‑salt added)
• 4 tbsp Unsalted Butter (salted butter used in video, but unsalted preferred)
• 1 medium Onion (thinly sliced)
• 1 tbsp Fresh Oregano (minced (for polenta))
• 4 cup Chicken Stock (low‑sodium)
• 1 cup Water
• 2 cup Coarse Cornmeal (polenta style)
• 0.5 cup Heavy Cream
• 1 cup Whole Milk Ricotta
• 0.5 cup Parmesan Cheese (for polenta) (grated)
• 0.25 cup Parmesan Cheese (for garnish) (grated)
• 2 tbsp Fresh Parsley (for garnish) (chopped)

Instructions

1. Prepare Meatball Mixture

   In a large mixing bowl combine ground beef, ground pork, breadcrumbs, grated Parmesan, chopped parsley, 2 large eggs, minced garlic, a pinch of salt and pepper, and milk. Mix with your hands until the mixture is uniform and slightly sticky.

   Time: PT15M

2. Form Meatballs

   Using a meatball scoop (about 1‑inch diameter) roll the mixture into 20 evenly‑sized balls and set them on a plate.

   Time: PT10M

3. Make Tomato‑Herb Sauce

   Heat the oven‑safe skillet over medium heat, drizzle olive oil, then add torn oregano leaves, torn basil leaves, and a minced garlic clove. Cook 1 minute, add the canned diced tomatoes, season with salt and pepper, and stir to combine.

   Time: PT5M

   Temperature: Medium heat

4. Bake Meatballs in Sauce

   Nestle the raw meatballs into the sauce, then transfer the skillet to a pre‑heated oven and bake at 425°F for 15 minutes, until the meatballs are lightly browned but not fully cooked through.

   Time: PT15M

   Temperature: 425°F

5. Prepare Polenta Base – Sauté Aromatics

   In a large pot melt 4 Tbsp butter over medium heat. Add the thinly sliced onion, 2 minced garlic cloves, and 1 Tbsp minced fresh oregano. Cook, stirring, for about 5 minutes until softened.

   Time: PT5M

   Temperature: Medium heat

6. Cook Polenta

   Add 4 cups chicken stock and 1 cup water to the pot, bring to a boil, then whisk in 2 cups coarse cornmeal gradually. Reduce heat to low and cook, stirring constantly, for 20 minutes until the mixture thickens and pulls away from the sides of the pot.

   Time: PT20M

   Temperature: Low heat

7. Enrich Polenta

   Stir in 0.5 cup heavy cream, 1 cup whole‑milk ricotta, 0.5 cup grated Parmesan, and a pinch of salt and pepper. Cook for another 5 minutes until fully incorporated and creamy.

   Time: PT5M

   Temperature: Low heat

8. Assemble Casserole

   Remove the skillet from the oven. Spoon the creamy polenta into the bottom of the same skillet, spreading evenly. Using a slotted spoon, place the baked meatballs on top of the polenta, then pour the remaining sauce over everything. Sprinkle with additional grated Parmesan.

   Time: PT5M

9. Final Bake

   Return the assembled casserole to the oven and bake at 425°F for 40 minutes, until the top is golden and the sauce is bubbling.

   Time: PT40M

   Temperature: 425°F

10. Serve

    Remove from oven, let rest 5 minutes, then garnish with grated Parmesan and chopped parsley. Serve with a simple green salad.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g