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Kids, Meat, Pasta | Rice | Barley, Quick meals  /  2.03.2021

Ricotta Polenta with Drunken Meatballs

by Anna Chwistek
Anna Chwistek

Ricotta Polenta with Drunken Meatballs. Mouthwatering classic 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.

serving dumpings | Ricotta Polenta with Drunken Meatballs

I hope you love to indulge a few meatballs and some rich flavors to go with it. Here we add caramelized onions and simmer them with a dark beer until the pan sauce thickens.

We serve it over a delicious polenta swirled with ricotta. The ricotta cheese adds a creamy touch without a lot of fat, while the parmesan gives it depth and character. The ingredients are simple, the taste is huge. The whole dish comes together in about 30 minutes and will be a meal to remember.
Let me guide you through the recipe with this step-by-step VIDEO

serving dumplings | Ricotta Polenta with Drunken Meatballs

RECIPE NOTES

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

More polenta, please! 

  • Cheese Polenta with Chorizo and Shrimp
  • Polenta with Creamy Miso Mushrooms and Sun-Dried Tomatoes
  • Creamy Parmesan polenta with beer sautéed mushrooms

serving dumplings | Ricotta Polenta with Drunken Meatballs

Cooking Video

Ricotta Polenta with Drunken Meatballs

Yield: serves 4

Ricotta Polenta with Drunken Meatballs

ricotta polenta with drunken meatballs
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Ricotta Polenta

  • 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

Meatballs

  • 500 g/18 oz 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

Gravy

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide polenta over bowls, top with meatballs and gravy. Serve with chopped chives, a salad or roasted broccoli. Enjoy!

Notes

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.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: Meat
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Tags

  • meat dishes
  • meatballs
  • quick meals

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10 comments

  • Steve Snell
    4.03.2021

    This looks so good!

    Reply
    • Anna
      4.03.2021

      Thanks! Hope you give it a try!

      Reply
  • Barbara
    30.03.2021

    This was delicious!!! It made me very, very happy!! Thank you!

    Reply
    • Anna
      30.03.2021

      I am so glad you enjoyed the recipe! Thank you for giving it a try and making!

      Reply
  • Lori Lauman
    15.04.2021

    This was awesome, Loved the richness of the gravy I questioned the dark beer but think it was a secret ingredient. And the polenta. Decadent yum!

    Reply
    • Anna
      15.04.2021

      I am so glad you enjoyed the recipe, thanks for giving it a try and making!

      Reply
  • Jeanne
    2.01.2022

    This recipe was amazing! We celebrated the New Year this evening with delicious meatballs and polenta. This is must to try! Thank you.

    Reply
    • Anna Chwistek
      2.01.2022

      Yay! That’s so nice to hear, thank you so much for giving this recipe a try!

      Reply
  • Jeanne
    6.01.2022

    Anna…. This was amazing! I give this 5 stars hands down! The left overs were even better 🥰

    Reply
    • Anna Chwistek
      6.01.2022

      Fantastic ! I’m so thrilled that you enjoyed this recipe, thanks a lot for giving it a try!

      Reply

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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