Ricotta Polenta with Drunken Meatballs. Mouthwatering tender meatballs simmered in a hearty brown beer gravy with caramelized onions and served over creamy ricotta polenta. This 30-minute meal will knock your socks off.
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
Make this recipe your own!
- For the meatballs, you can use ground chicken, beef or pork.
- Add mushrooms to the gravy.
- Swap brown beer for beef broth.
- Use a dark beer with dominant malty sweet flavors.
- Serve with a simple salad, roasted broccoli or green beans.
- No polenta? Serve with mashed potatoes.
- Storage: Leftovers can be safely stored in an airtight container in the fridge for up to 3 days. If the polenta becomes too dry, add a splash of milk.
More polenta, please!
- 200 g/7 oz instant polenta
- 500 ml/2 cups chicken broth
- 500 ml/2 cups whole milk
- 200 g/7 oz whole milk ricotta
- 80 g/3 oz grated Parmesan
- 2 tbsp unsalted butter
- salt and black pepper, to taste
- 500 g/1.1 pounds ground meat, I used 70% pork with 30% beef
- 1/2 tsp each: salt, black pepper, sweet paprika, cayenne pepper, garlic powder, onion powder
- 1/4 tsp nutmeg
- 1 egg
- 2 tbsp breadcrumbs
- 2 medium onions, thinly sliced
- 3 garlic cloves, minced
- 250 ml/1 cup brown beer (use a dark beer with dominant malty sweet flavors)
- 250 ml/1 cup chicken broth
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 1 tsp mild mustard
- 1 tsp each: black pepper, dried oregano, dried thyme
- 2 tbsp flour
- chopped chives, for serving
- salad, roasted broccoli or green beans, for serving
- Combine all the ingredients for the meatballs in a large bowl. Mix until just combined, using your hands. Roll the meat into 2 tablespoon-sized balls.
- In a large non-stick skillet, heat 1 tbsp butter and 2 tbsp olive oil over medium heat. Add the meatballs and brown on all sides, about 10 minutes or until they’re cooked through, turning them 2-3 times. Transfer to a plate.
- In the same skillet, add 1 tbsp oil and 2 tbsp butter. Cook onions for 5 minutes over low heat. Add garlic, cook for 2 minutes. Stir in black pepper, oregano, thyme and flour. Allow the flour to cook for 1 minute, stirring constantly. Pour in the brown beer and chicken broth, then stir in the mustard. Bring the sauce to a boil.
- Slide the meatballs and all of the released juices back into the skillet. Add salt and pepper to your own taste. Simmer over low heat while you make the polenta.
- In a saucepan, bring chicken broth and milk to a boil. Slowly whisk in the polenta, stirring continuously over low, about 2-3 minutes. Turn off the heat. Stir in ricotta, parmesan, salt and black pepper. Add butter and stir to combine. Cover and let stand for 1 minute. If the polenta thickens too much, thin with some additional milk or chicken broth. Add more salt and pepper, if needed.
- Divide polenta over bowls, top with meatballs and gravy. Serve with chopped chives, a salad or roasted broccoli. Enjoy!
Calories Per Serving: 644 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.