The Ultimate Meatballs al Forno with Creamy Polenta

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

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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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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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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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AMAZING MEATBALLS!!! I made this recipe a dozen times already. It is the only recipe I use for meatballs. I'm not much of a polenta fan, so I usually serve this with spaghetti or mashed potatoes. The meatballs were so moist and had so much depth of flavor with the addition of the pinenuts! Try not to skip on this step because I think it makes it extra special. I serve it with a simple tomato sauce, letting the meatballs take center stage in the flavor department. Thanks, Tyler!

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Holy... ground cow. I'm respectfully posting this review because this is the first time in a long time to be blown away by a recipe. Phenomenal. I went a little easy on the egg (1 short, used turkey instead of pork, and the result was as good as anything I've had back in New York. Thanks Mr. Florence. Stupid good.

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This recipe is easy and delicious! It's a little time consuming, but well worth it. I left out the pine nuts, and used cannned marinara sauce instead of the mushrooms and tomatoes at the end, but it turned out great. The meatballs are soft and flavorful and add a lot to plain spaghetti.

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My husband and sons loved this recipe. The meatballs and sauce were very flavorful. I must confess that I prepared my polenta differently than Tyler's (e.g., added mascarpone, etc.. This meal did take me a lot longer than the 50 minutes listed on the recipe. Unless you are a stay at home type, this is probably not a week night meal.