Savor the Best of Italy with Polenta, Meatballs, and Sangiovese

Few dishes capture the warmth and richness of classic Italian cuisine like polenta and meatballs. This timeless pairing creates a delightful harmony of comforting flavors that not only satisfies the appetite but also pairs beautifully with a glass of Frank Family’s Winston Hill Sangiovese. This wine is celebrated for its elegant balance of bright acidity and smooth tannins, which perfectly enhances the hearty, robust flavors of the meal. Whether you’re hosting an elegant dinner gathering or enjoying a cozy night in, this pairing adds a touch of sophistication and depth to your dining experience.

Ingredients: Meatballs & Sauce

1 lb	Ground meat (1/4 beef, 3/4 pork)
1 1/3 cups	Fresh bread crumbs
2⁄3 cup	Milk or water
4 tbsp	Finely chopped parsley
4 tbsp	Finely grated parmesan or romano cheese
4 tsp	Kosher salt
Pinch	Red pepper flakes and pepper
1 tsp	Onion Powder
3	Large eggs
4	Garlic cloves, minced, divided
4 tbsp	Olive oil
1 28oz can	Crushed tomatoes
1 15 oz can	Tomato paste

Ingredients: Polenta

4 cups	Water
1 tsp	Fine salt
1 cup	Polenta
3 tbsp	Butter (divided)
½ cup	Freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Instructions: Meatballs & Sauce

1. Place meat, bread crumbs, milk or water, parsley, cheese, 2 tsp salt, pepper, onion powder, eggs, and half your minced garlic in a large bowl. Mix together with a fork to break up the eggs and chunks of meat. Form the mixture into 1 ½ to 2-inch meatballs and arrange them on a plate. Let them chill in the fridge for about 30 minutes to keep their shape. 
2. In a large pot, heat 4 tbsp olive oil over medium heat. Add the remaining garlic and some pepper flakes and let sizzle until the garlic is golden, 30 seconds to 1 minute. Add the crushed tomatoes and tomato paste and season with the remaining salt. Let the mixture simmer over low heat for about 10 minutes to 15 minutes, stirring occasionally. 
3. Add meatballs to the sauce one by one with the stove on the lowest heat possible and cover with a lid. Don’t touch or move them for at least 20 minutes of the 25-minute cooking time so they keep their shape. Meatballs should be fully cooked through at 25 minutes. 

Instructions: Polenta

1. In a large saucepan, bring water and salt to a boil. Slowly pour polenta into boiling water, whisking constantly until there are no lumps.
2. Lower the heat to a gentle simmer, whisking frequently until the polenta begins to thicken, which should take about 5 minutes. The mixture should still have a somewhat loose consistency. Cover the pot and let it cook for 30 minutes, giving it a whisk every 5 to 6 minutes. Once the polenta becomes too thick for whisking, switch to a wooden spoon to stir. It’s ready when it reaches a creamy texture and the individual grains are tender. Keep in mind that cooking time may vary based on the grind of the polenta.
3. Remove the pot from the heat and gently fold in 2 tablespoons of butter until it begins to melt. Next, stir in 1/2 cup of Parmigiano-Reggiano cheese until it has fully melted into the mixture. Then, cover the pot and let it sit for about 5 minutes to allow the polenta to thicken.
4. Stir the polenta until smooth, then transfer it to a serving bowl. Top it with the remaining tablespoon of butter, the meatballs, and sauce, finishing with a sprinkle of freshly grated Parmigiano-Reggiano cheese for garnish. Enjoy!