Comfort food has a way of warming both the stomach and the soul, and few dishes embody that feeling like Ricotta Polenta with Drunken Meatballs. This Italian-inspired recipe combines creamy, cheesy polenta with juicy, flavorful meatballs simmered in a rich, malty beer and broth sauce. It’s a dish that exudes rustic charm, perfect for a cozy family dinner or a weekend gathering with friends.
Polenta, a classic Italian staple, provides a silky bed for tender meatballs that soak up every ounce of savory, slightly boozy gravy. The addition of ricotta and Parmesan elevates the polenta into a luxuriously creamy comfort dish. Meanwhile, the “drunken” meatballs—braised in a mixture of dark beer and chicken broth—bring a depth of flavor that’s both bold and balanced.
Whether you’re a fan of traditional Italian cooking or simply seeking a hearty meal that impresses with flavor and texture, this dish delivers. From the first bite of velvety polenta to the last savory meatball, it’s a culinary experience that’s hard to forget.
Recipe Overview
Ricotta Polenta with Drunken Meatballs is a layered comfort dish featuring creamy ricotta-infused polenta topped with pork and beef meatballs braised in a rich beer and broth sauce. The combination of silky polenta, savory meatballs, and aromatic gravy makes this dish a standout for weeknight dinners, special occasions, or even casual dinner parties.
Ingredients & Instructions
Ingredients
For the Polenta:
- 7 ounces instant polenta
- 2 cups chicken broth
- 2 cups whole milk
- 7 ounces whole milk ricotta
- 3 ounces grated Parmesan
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
For the Meatballs:
- 1.1 pounds ground meat (70% pork, 30% beef)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sweet paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried onion
- ¼ teaspoon nutmeg
- 1 egg
- 2 tablespoons breadcrumbs
For the Sauce:
- 2 yellow onions, thinly sliced
- 3 garlic cloves, minced
- 1 cup brown beer (dark, malty)
- 1 cup chicken broth
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 teaspoon yellow mustard
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons flour
Garnish:
- Chopped chives
Step-by-Step Instructions
1. Make the Meatballs
In a large mixing bowl, combine ground meat, salt, black pepper, sweet paprika, cayenne pepper, garlic powder, dried onion, nutmeg, egg, and breadcrumbs. Mix gently until combined. Form the mixture into 2-tablespoon-sized meatballs.
Tip: Avoid overmixing to keep the meatballs tender and juicy.
2. Brown the Meatballs
Heat 1 tablespoon butter and 2 tablespoons olive oil in a large skillet over medium heat. Brown the meatballs on all sides for about 10 minutes, turning 2–3 times for even color. Remove meatballs and set aside.
Pro Tip: Browning the meatballs develops flavor and helps them hold their shape during simmering.
3. Prepare the Sauce
In the same skillet, heat 1 tablespoon olive oil and 2 tablespoons butter. Add sliced onions and cook over low heat for 5 minutes, stirring occasionally. Add minced garlic and cook for 2 minutes.
Stir in black pepper, oregano, thyme, and flour, cooking 1 minute while continuously stirring. This forms a roux that will thicken the sauce.
Pour in brown beer and chicken broth, then stir in mustard. Return the meatballs and any accumulated juices to the skillet. Add salt and pepper to taste, bring to a boil, then reduce heat and simmer gently while you prepare the polenta.
4. Cook the Polenta
In a saucepan, bring chicken broth and milk to a boil. Slowly whisk in instant polenta, stirring constantly over low heat for 2–3 minutes until thickened. Remove from heat and stir in ricotta, Parmesan, salt, black pepper, and butter. Cover and let stand 1 minute. If polenta is too thick, thin it with a splash of milk or broth.
Tip: Whisking continuously prevents lumps and ensures a silky texture.
5. Serve
Spoon creamy polenta into bowls. Top with drunken meatballs and sauce. Garnish with chopped chives for a fresh, vibrant touch. Serve immediately while hot.
Serving Suggestion: Pair with a crisp green salad or roasted vegetables for a balanced meal.
Cooking Tips & Variations
- Meat Mix Options: While the recipe calls for pork and beef, you can experiment with all beef, all pork, or even ground veal for different flavor profiles.
- Polenta Creaminess: For extra indulgence, stir in a tablespoon of cream or mascarpone with the ricotta.
- Beer Selection: Dark, malty beers provide deep flavor, but amber ales or stouts can also be used. Avoid light beers—they won’t add enough depth.
- Spice Adjustments: Feel free to adjust cayenne pepper for more or less heat depending on your preference.
- Make Ahead: The polenta can be prepared in advance and reheated. Meatballs and sauce can also be simmered ahead of time—simply warm everything before serving.
- Herb Variations: Swap thyme and oregano for rosemary or sage for a slightly different flavor profile.
Storage & Serving Suggestions
Storage
- Refrigerator: Store leftovers in airtight containers for up to 3 days.
- Freezer: Freeze meatballs and sauce separately for up to 2 months. Polenta freezes less well but can be reheated with a splash of milk.
Serving Suggestions
- Serve with a side of garlic bread or crusty baguette.
- Pair with roasted root vegetables or sautéed greens.
- A glass of dark beer or a full-bodied red wine complements the malty flavors beautifully.
Ricotta Polenta with Drunken Meatballs is a hearty, soul-satisfying dish that marries creamy polenta with richly flavored meatballs and a robust beer-based sauce. It’s perfect for a cozy night in or a special dinner to impress guests. Every bite is a balance of creamy, savory, and slightly spicy notes that create a memorable dining experience.
This dish proves that comfort food can be both elegant and indulgent, offering layers of flavor and texture in every spoonful. With a few simple ingredients and a little patience, you can transform ordinary weeknight ingredients into a dish worthy of celebration.
FAQs
1. Can I use different meats?
Yes! You can experiment with ground beef, veal, or turkey for a lighter alternative.
2. Can this be made vegetarian?
For a vegetarian version, substitute meatballs with hearty mushrooms or plant-based meatballs, and use vegetable broth.
3. Can I use regular polenta instead of instant?
Yes, but cooking will take longer (about 30–40 minutes), and more stirring is required.
4. Can I use a different type of beer?
Yes, dark malty beers work best, but amber ales or stouts can also add depth of flavor.
5. How can I make the polenta extra creamy?
Stir in a tablespoon of cream, mascarpone, or additional butter along with ricotta and Parmesan.
Ricotta Polenta with Drunken Meatballs features creamy ricotta polenta topped with pork-beef meatballs simmered in a rich beer and broth sauce—perfect comfort food.