Meatballs with Tomato Ragu and Creamy Polenta
Baking the meatballs sets their shape so they'll stay whole when simmered in the tomato sauce.
Baking the meatballs sets their shape so they'll stay whole when simmered in the tomato sauce.
Andrew Michael Italian Kitchen and Hog & Hominy, East Memphis, TN
this was a lot of work and sooo not worth it. Followed recipe exactly. Meatballs were not good, ragu was ok at best and watery. Polenta was delicious but that's not the dish. Definitely would not make again and glad it was just my family and not made for company.
The meatballs are absolutely spectacular. I thought the sauce was horrible, though.
This turned out great! Much better than I expected. To save time, I used frozen meatballs from Sam's Club. I'm sure the ones in the recipe would be good, but in a time crunch, the frozen ones worked well. I substituted a cup of red grape juice and one TBSP of red wine vinegar for the cup of red wine. Will make again for sure!
So delicious! Loved the lemon zest and heat from the red pepper, great recipe!