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The Ultimate Meatballs al Forno with Creamy Polenta Recipe

The Ultimate Meatballs al Forno with Creamy Polenta

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (79)

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Average Rating:

Total Reviews: 79

Showing 41-50 of 79

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  • on April 24, 2006

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    You'll really enjoy this recipe. I served it three nights in a row to several different guests and they all loved it! The only thing I would say is add more tomatoes than it calls for, everyone wanted more sauce. Otherwise it was great!!!!!

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  • on March 29, 2006

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    This makes a large amount. I froze the leftovers and they were better than the original. Wasn't sure if we would like the polenta, but I really feel that that made the dish.

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  • on March 13, 2006

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    These meatballs are awesome. Full of flavor. Now since I live in the Northeast and it was Feb. that I made this, I couldn't find basil. So, I substituted cilantro and it came out excellent.

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  • on March 11, 2006

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    Incredible flavor and looks enticing. Everyone loved it, even picky teens, and asked for it again. Versatile, as it's great for company or the occasional casual or fancy potluck.

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  • on March 07, 2006

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    This was the first time I'd made meatballs and they were very easy to make and delicious to eat. I browned them in olive oil and then cooked them in a tomato sauce for about 1.5 hours (covered in the oven at 325. The sauce and the meatballs were great. My husband and sons loved them!

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  • on March 06, 2006

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    I highly recommend this recipe!

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  • on February 05, 2006

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    These truly are the "Ultimate Meatballs." I'm sure most everyone who watches the food network knows how to cook somewhat, and because of this one can not help but tweak the recipes a bit to call it their own, but please, this one does not need your tweak, it's perfect! I've used this recipe many times for dinner parties where guests are culinary snobs and I always get huge raves. The Polenta is a wonderful alternative to pasta. Cheers dears! sb

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  • on January 23, 2006

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    I was searching for a creamy style polenta recipe and this one was exactly what I was searching for. It was super simple and delicious. I did substitute fat-free half and half for the whipping cream, and it did not lose it's creaminess. I also shut off the heat as stated and the polenta was ready for serving in about 15 minutes. Now I guess I will have to try the meatball recipe next. Thanks!

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  • on January 17, 2006

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    What a fabulous dish. I've searched high and low for the perfect meatball recipe and have finally found it. The recipe makes more like 8-10 servings so I will freeze half the meatballs next time. Forgot to buy tomatoes at the store and pulled a Sandra Miller by using canned diced tomatoes which worked out well. Because we're not big on polenta I served the meatballs on top of pasta with olive oil and red pepper flakes (see everyday italian for recipe. My husband is quite the critic when it comes to meatballs and he loved them....thanks.

    P.S. Next time the italian in-laws are over for dinner this is what I'm serving.

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  • on January 12, 2006

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    I had never had polenta before and was I missing something wonderful. I make this polenta without the meatballs and have given this recipe to 4 friends. I cook quite a bit and my husband said that this was absolutely his favorite meal ever!!! The meatballs were so flavorful and mixed with the polenta - BUONISSIMO!!!!! Try this, you will not be disappointed!!!

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