Meatloaf Meatballs with Parmesan Polenta

This recipe transforms basic ingredients into a savory, multi-dimensional meal. A mix of pork and beef combine with oats to form a meatball with incredible texture. Pockets of onion, celery, and garlic deepen the flavor while an elevated ketchup sauce glazes the meatballs. A creamy bed of polenta made with Parmesan cheese and butter finishes off the dish. Flexible for leftovers, this meatloaf meatball will become a staple in no time.

Why I love this recipe.

Meatloaf is either the most loved or hated. I love it and have the best memories of eating meatloaf on Sundays after church. I used to always make a large loaf that would sliced and served, and then I realized that not only could the baking time be reduced, but the amount of caramelized outer crust could be increased on each serving by making meatballs. The added bonus happens to be that everyone may not think they love meatloaf, but they always love a meatball. The mixture is nearly identical to my mom’s traditional recipes and happens to be gluten-free by using oats as the binder instead of bread. Served with Parmesan cheese polenta, it is a perfect meal that no one will complain about.

Everything you’ll need to make this recipe.

• Ground beef
• Ground pork
• Onion and celery
• Quick-cooking oats
• Ketchup

Here’s how to make this recipe.

1. Prepare the vegetables. Place olive oil in a skillet over medium heat. Dice the celery and onion. Mince the garlic. Add all to the skillet and season with salt and pepper. Cook for 6 to 8 minutes, then take off the heat to cool. Stir in the thyme while the contents are still warm.

2. Assemble the meatloaf mixture. In a large bowl, add the ground pork and beef. In a small bowl, beat two eggs until smooth. Add the eggs to the meat along with the quick-cooking oats. Once the onion and celery have cooled, add it to the bowl as well. Season with salt and pepper. Pour in the beef stock and mix together using your hands.

3. Assemble the meatballs. Line a sheet pan with parchment paper. Using a scoop or spoon, form the mixture into equal-sized ¼ cup meatballs. Place in the preheated 350°F oven and cook for 20 minutes.

4. Create the sauce. While the meatballs cook, add the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce to a saucepan. Place on medium heat and bring to a simmer. Whisk together. Remove the meatballs from the oven and brush the sauce over the top. Return them to the oven to cook for an additional 15 to 20 minutes or until the meat reaches an internal temperature of 160°F.

5. Create the polenta. In a large saucepan, bring the water to a boil. Add the salt and whisk in the polenta. Add the heavy cream, then bring to a simmer, about 6 to 10 minutes. Take off the heat, then add in the butter and Parmesan cheese. Whisk together, and add black pepper to taste. Serve spread onto a plate and with meatballs on top.

These pro tips will make this recipe a success.

• Beating the eggs before they are added allows them to combine better with the other ingredients. That way, you’re not trying to break up the yolks while also mixing the meat together.
• Ensure the meat mixture is well-combined. Each element brings a different flavor to the dish, and that should be consistent throughout. Otherwise, there could be pockets of excess ingredients within the meatballs.
• Use freshly grated Parmesan cheese. It takes a little bit more work to grate the cheese, but it creates a noticeable difference from pre-grated cheese, enhancing the polenta it’s used in.

You’ll love these other dinner recipes.

• Chicken pot pie with cheddar crust
• Beef shepherd’s pie
• Shaved Brussels sprouts hash
• Cheesy butternut squash pasta
• Tomato and sweet corn pasta
• Zucchini parmesan
• Citrus and herb roast chicken
• Super delicious bolognese
• The ultimate meatloaf
• One skillet lemon chicken with orzo and kale
• Meat sauce with spaghetti

Watch how to make this recipe.