Ricotta Polenta with Drunken Meatballs Recipe

Ricotta Polenta with Drunken Meatballs Recipe | Creamy & Flavorful

I recently tried making this Ricotta Polenta with Drunken Meatballs Recipe, and I have to tell you—it was a game-changer. The combination of creamy, cheesy polenta and tender, flavorful meatballs simmered in a rich beer gravy was absolutely irresistible. I love how this recipe comes together in just about 30 minutes, making it perfect for a cozy weeknight dinner or an impressive dish for guests.

The flavors are deep, comforting, and balanced, and every bite just melts in your mouth. I can confidently say this is now one of my favorite meals to whip up when I want something hearty yet elegant. You can also enjoy a similarly flavorful dish like Spicy Honey Mustard Pretzel Chicken Recipe for a different take on tender, saucy chicken.

Ingredients

Here’s what you’ll need to make this dish shine. I’ve added tips on why these ingredients work best and how to get the most flavor.

Ricotta Polenta

• 7 ounces instant polenta – Instant polenta cooks faster and gives a smooth texture.
• 2 cups chicken broth – Adds savory depth; homemade broth works best.
• 2 cups whole milk – Creates creamy richness; avoid skim milk for best results.
• 7 ounces whole milk ricotta – Fresh ricotta makes the polenta extra silky.
• 3 ounces grated Parmesan – Freshly grated cheese gives a nutty, sharp flavor.
• 2 tablespoons unsalted butter – Adds velvety richness without overpowering.
• Salt – Adjust to taste.
• Black pepper – Freshly ground is ideal.

Meatballs

• 1.1 pounds ground meat – I used 70% pork and 30% beef for tenderness.
• ½ teaspoon salt – Enhances all the flavors.
• ½ teaspoon black pepper – Freshly ground for best aroma.
• ½ teaspoon sweet paprika – Adds subtle smokiness.
• ½ teaspoon cayenne pepper – For a gentle kick.
• ½ teaspoon garlic powder – Complements the meat without overpowering.
• ½ teaspoon dried onion – Gives a sweet, savory undertone.
• ¼ teaspoon nutmeg – A small pinch lifts the flavor subtly.
• 1 egg – Helps bind the meatballs.
• 2 tablespoons breadcrumbs – Keeps meatballs light and tender.

Beer Gravy

• 2 yellow onions, thinly sliced – Caramelized onions bring sweetness and depth.
• 3 garlic cloves, minced – Adds aromatic richness.
• 1 cup brown beer – Use a malty dark beer for flavor complexity.
• 1 cup chicken broth – Helps form a hearty, flavorful sauce.
• 3 tablespoons olive oil – For sautéing.
• 3 tablespoons unsalted butter – Adds richness to the gravy.
• 1 teaspoon yellow mustard – Balances sweetness with tanginess.
• 1 teaspoon black pepper – Enhances the gravy’s aroma.
• 1 teaspoon dried oregano – Earthy flavor to complement the meat.
• 1 teaspoon dried thyme – Adds subtle herbal notes.
• 2 tablespoons flour – Thickens the gravy perfectly.
• Chopped chives – For garnish and color.

Note: Serves 4 generously.

Variations

You can customize this dish depending on your dietary needs or flavor preferences.

• Use ground turkey or chicken for a lighter meatball option.
• Swap whole milk ricotta with a dairy-free alternative to make it vegan-friendly.
• Replace brown beer with beef broth for a non-alcoholic version.
• Add mushrooms or roasted red peppers to the gravy for extra texture and flavor.
• For extra creaminess, stir in a spoonful of mascarpone with the ricotta. You might also enjoy a dessert twist like Chocolate Chip Cookie Brownies Recipe to finish your meal on a sweet note.

Cooking Time

Here’s a quick overview of how long it will take to make this delicious meal:

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Equipment You Need

• Large mixing bowl – For combining meatball ingredients evenly.
• Non-stick skillet – Perfect for browning meatballs and making the gravy.
• Saucepan – For cooking the creamy polenta.
• Whisk – Ensures smooth polenta without lumps.
• Spatula or wooden spoon – For stirring and combining ingredients.

How to Make Ricotta Polenta with Drunken Meatballs Recipe?

Making this dish is easier than it looks. Here’s my step-by-step method.

Prepare the Meatballs

Start by combining all the meatball ingredients in a large bowl. I like to use my hands to mix gently so the meat stays tender. Roll the mixture into small 2-tablespoon-sized balls.

Brown the Meatballs

Heat butter and olive oil in a large skillet over medium heat. Cook the meatballs until they’re golden brown on all sides, about 10 minutes, turning occasionally. Transfer them to a plate while you make the gravy.

Make the Beer Gravy

In the same skillet, sauté onions in butter and oil over low heat until caramelized. Add garlic, herbs, and flour, then pour in beer and chicken broth with mustard. Bring to a boil, then slide meatballs back into the skillet to simmer gently.

Cook the Ricotta Polenta

Bring chicken broth and milk to a boil in a saucepan. Slowly whisk in polenta and cook over low heat for 2-3 minutes. Stir in ricotta, Parmesan, butter, salt, and pepper, then cover and let it rest for a minute. Thin with milk or broth if needed.

Serve

Spoon the creamy polenta into bowls, top with meatballs and beer gravy, and garnish with chopped chives. I like to serve this with a side of roasted broccoli or a simple salad for freshness.

Additional Tips for Making this Recipe Better

From my experience, these little tweaks make a huge difference:

• I always use fresh grated Parmesan instead of pre-shredded; it melts better and tastes sharper.
• Don’t overmix the meatballs; a light hand keeps them tender.
• If the polenta thickens too much, a splash of milk or broth brings it back to perfect creaminess.
• Let the gravy simmer gently; high heat can make it taste bitter.
• Serve immediately after assembling; the polenta tastes best warm and creamy.

How to Serve Ricotta Polenta with Drunken Meatballs Recipe?

Presentation matters! Here’s how I serve it to impress:

• Use wide, shallow bowls so each serving has a good polenta-to-meatball ratio.
• Garnish with finely chopped fresh chives or parsley for a pop of color.
• Pair with roasted vegetables or a crisp green salad for balance.
• Drizzle a little extra butter over the polenta for a glossy, appealing look.

Nutritional Information

Here’s a quick glance at what you get per serving:

• Calories: 495 – A hearty and satisfying meal.
• Protein: 16 g – Great for keeping you full.
• Carbohydrates: 23 g – Provides energy without being too heavy.
• Fat: 38 g – Rich and creamy, thanks to butter, cheese, and ricotta.

Make Ahead and Storage

Refrigeration

Leftover meatballs and gravy can be stored in an airtight container in the fridge for up to 3 days. Add a splash of milk if the polenta becomes too firm.

Freezing

You can freeze meatballs with onions for up to 3 months in airtight containers. I recommend freezing the polenta separately as it can become grainy when thawed.

Reheating

Warm the meatballs and gravy gently over low heat, and stir the polenta while heating to maintain creaminess. Avoid high heat to prevent separation.

Why You’ll Love This Recipe

This is more than just a meal; it’s a flavor experience. Here’s why I love it:

• Quick and Easy: Ready in just 30 minutes, perfect for busy nights.
• Rich Flavor: The combination of beer gravy, caramelized onions, and creamy polenta is unbeatable.
• Versatile: Works with different types of meat or plant-based alternatives.
• Crowd-Pleaser: Hearty enough for family dinners yet elegant for guests.
• Comforting Yet Sophisticated: Perfect mix of indulgence and home-cooked charm.

This Ricotta Polenta with Drunken Meatballs is now my go-to recipe when I want something cozy, delicious, and surprisingly simple. The creamy polenta paired with savory, tender meatballs in beer gravy creates a perfect harmony of flavors. It’s comfort food elevated, and I promise once you try it, it’ll become a favorite in your kitchen too.

Ben Carraoli

Ricotta Polenta with Drunken Meatballs Recipe

I recently tried making this Ricotta Polenta with Drunken Meatballs, and I have to tell you—it was a game-changer. The combination of creamy, cheesy polenta and tender, flavorful meatballs simmered in a rich beer gravy was absolutely irresistible.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 7 ounces instant polenta – Instant polenta cooks faster and gives a smooth texture.
• 2 cups chicken broth – Adds savory depth; homemade broth works best.
• 2 cups whole milk – Creates creamy richness; avoid skim milk for best results.
• 7 ounces whole milk ricotta – Fresh ricotta makes the polenta extra silky.
• 3 ounces grated Parmesan – Freshly grated cheese gives a nutty sharp flavor.
• 2 tablespoons unsalted butter – Adds velvety richness without overpowering.
• Salt – Adjust to taste.
• Black pepper – Freshly ground is ideal.
• 1.1 pounds ground meat – I used 70% pork and 30% beef for tenderness.
• ½ teaspoon salt – Enhances all the flavors.
• ½ teaspoon black pepper – Freshly ground for best aroma.
• ½ teaspoon sweet paprika – Adds subtle smokiness.
• ½ teaspoon cayenne pepper – For a gentle kick.
• ½ teaspoon garlic powder – Complements the meat without overpowering.
• ½ teaspoon dried onion – Gives a sweet savory undertone.
• ¼ teaspoon nutmeg – A small pinch lifts the flavor subtly.
• 1 egg – Helps bind the meatballs.
• 2 tablespoons breadcrumbs – Keeps meatballs light and tender.
• 2 yellow onions thinly sliced – Caramelized onions bring sweetness and depth.
• 3 garlic cloves minced – Adds aromatic richness.
• 1 cup brown beer – Use a malty dark beer for flavor complexity.
• 1 cup chicken broth – Helps form a hearty flavorful sauce.
• 3 tablespoons olive oil – For sautéing.
• 3 tablespoons unsalted butter – Adds richness to the gravy.
• 1 teaspoon yellow mustard – Balances sweetness with tanginess.
• 1 teaspoon black pepper – Enhances the gravy’s aroma.
• 1 teaspoon dried oregano – Earthy flavor to complement the meat.
• 1 teaspoon dried thyme – Adds subtle herbal notes.
• 2 tablespoons flour – Thickens the gravy perfectly.
• Chopped chives – For garnish and color.

Method

 

1. Start by combining all the meatball ingredients in a large bowl. I like to use my hands to mix gently so the meat stays tender. Roll the mixture into small 2-tablespoon-sized balls.
2. Heat butter and olive oil in a large skillet over medium heat. Cook the meatballs until they’re golden brown on all sides, about 10 minutes, turning occasionally. Transfer them to a plate while you make the gravy.
3. In the same skillet, sauté onions in butter and oil over low heat until caramelized. Add garlic, herbs, and flour, then pour in beer and chicken broth with mustard. Bring to a boil, then slide meatballs back into the skillet to simmer gently.
4. Bring chicken broth and milk to a boil in a saucepan. Slowly whisk in polenta and cook over low heat for 2-3 minutes. Stir in ricotta, Parmesan, butter, salt, and pepper, then cover and let it rest for a minute. Thin with milk or broth if needed.
5. Spoon the creamy polenta into bowls, top with meatballs and beer gravy, and garnish with chopped chives. I like to serve this with a side of roasted broccoli or a simple salad for freshness.

Notes

• I always use fresh grated Parmesan instead of pre-shredded; it melts better and tastes sharper.
• Don’t overmix the meatballs; a light hand keeps them tender.
• If the polenta thickens too much, a splash of milk or broth brings it back to perfect creaminess.
• Let the gravy simmer gently; high heat can make it taste bitter.
• Serve immediately after assembling; the polenta tastes best warm and creamy.