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The Ultimate Meatballs al Forno with Creamy Polenta Recipe

The Ultimate Meatballs al Forno with Creamy Polenta

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Average Rating:

Total Reviews: 79

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  • on March 15, 2013

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    After watching this episode I had to make these amazing meatballs. This recipe did not disappoint. Very flavorful. It was my family's first time having creamy polenta and we enjoyed it. It was very similar to grits which we love. Next time I will make smaller meatballs as the ones I made were more like mini meatloaves, lol. Still delicious but in making them smaller we will have enough for leftovers or a delicious midnight snack. Great recipe Tyler.

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  • on November 28, 2012

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    These meatballs have to be the best I've ever had. I did have one question however. The recipe doesn't say what to do with the mozzarella cheese, so I just grated it and put it over the meatballs before serving. Does anyone know what the proper use was for it? Otherwise, it was fantastic.

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  • on August 27, 2012

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    I have a habit of trying new recipes when having first time guests over. This recipe made me look like an iron chef. My wife is still talking about it. I do have to say the meatballs were great. Not heavy at all. I think it must be the bread (rather than breadcrumbs that make the difference. The pine nuts add to the overall taste as well. I actually substituted baby portobello mushrooms for chanterelle in the sauce only because I couldn't find chanterelle. Overall this is a great dish and now a go-to dish for me and my family.

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  • on August 21, 2012

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    Used this recipe as inspiration for burgers. Only issue I really had was with wasting so much milk. By just adding 1/4C 2% milk to the bowl and mixing it directly, didn't waste any milk. Of course, I didn't bake them in tomato sauce. But topping mine with salsa was AWESOME. The burgers were VERY well received.

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  • on February 22, 2012

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    Excellent recipe. A little work but well worth the effort. I made this for a dinner party. EVERYONE loved it. Thank you Tyler.

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  • on February 05, 2012

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    I really loved this. I followed pretty closely except I used baby portabello mushrooms (mainly because they looked the best at the store, and I added some red pepper flakes to the sauce. I also cooked much longer than directed. I baked the meatballs while making the sauce. Before I added the sauce, I skimmed off all the fat. After pouring the sauce over and adding the cheese, I baked another 30 minutes, about an hour total. When I make this again, I will double the sauce. Loved this over polenta too!

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  • on February 01, 2012

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    Delicious!! Tyler does it again. This was easy, flavorful, and my picky kids loved it. Definitely a keeper!

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  • on January 22, 2012

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    It is quite the fussy recipe for rather bland meatballs. I followed the recipe exactly and I was disappointed on how tasteless they were. They were easy to make but too many ingredients and steps for a meatball that is lacking flavor. I thought they were moist and tender though. I think I'll make my own version of these at a later date and just add some flavor to them next time.

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  • on December 26, 2011

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    This review is for the polenta only, as we didn't make the meatballs. We merged Tyler's and Emeril's polenta recipes. For the cooking liquid, we used 1/2 chicken stock and 1/2 milk (fat free only because that's what we had on hand. As the polenta was near the end, we added a large dollop of creme fraiche. We also increased the grated Parmesan to about 1/2 cup. It served as the perfect foundation for our osso buco.

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  • on November 19, 2011

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    amazing the best meatballs i have ever had and yes a little work but it was worth it the polenta was very good but i think next time i will use less parmiggiano i don't mind but my kids said it was a bit too much maybe i didn't measured appropriately anyway i loved it will do it again Thank you Tyler














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