There are certain dishes that define comfort—warm, hearty, and rich in flavor, the kind that makes you slow down and savor each bite. Ricotta Polenta with Drunken Meatballs is one of those dishes. It combines creamy, luscious polenta infused with ricotta and Parmesan with juicy, flavorful meatballs simmered in a malty, beer-infused sauce. Each forkful is a balance of creaminess, spice, and depth, perfect for chilly evenings or special family dinners.
This dish is more than just dinner; it’s a culinary experience. The polenta serves as a soft, cheesy canvas that absorbs the savory, slightly boozy gravy from the meatballs. The use of brown beer adds a subtle caramelized sweetness, while herbs and spices give a complex, aromatic flavor. With simple steps and approachable ingredients, this recipe transforms humble ingredients into an elegant, restaurant-quality meal. Whether you’re a seasoned cook or a home kitchen enthusiast, this dish is sure to impress.
Recipe Overview
Ricotta Polenta with Drunken Meatballs is a fusion of creamy, cheesy polenta and savory meatballs simmered in a rich, beer-infused sauce. Each element complements the other perfectly: soft, creamy polenta, tender meatballs, and a flavorful, aromatic gravy topped with fresh chives. It’s a hearty dish ideal for dinner parties, family meals, or any occasion that calls for comfort food with a twist.
Ingredients & Instructions
Here’s everything you need to bring this indulgent dish to life, with tips for perfect results.
Polenta Ingredients
- 7 ounces instant polenta
- 2 cups chicken broth
- 2 cups whole milk
- 7 ounces whole milk ricotta
- 3 ounces grated Parmesan
- 2 tbsp unsalted butter
- Salt and black pepper, to taste
Meatball Ingredients
- 1.1 pounds ground meat (70% pork, 30% beef)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp sweet paprika
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp dried onion
- ¼ tsp nutmeg
- 1 egg
- 2 tbsp breadcrumbs
Gravy Ingredients
- 2 yellow onions, thinly sliced
- 3 garlic cloves, minced
- 1 cup brown beer (dark, malty)
- 1 cup chicken broth
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 1 tsp yellow mustard
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp flour
- Chopped chives, for garnish
Step-by-Step Instructions
1. Prepare the Meatballs
In a large bowl, combine the ground meat with salt, black pepper, sweet paprika, cayenne, garlic powder, dried onion, nutmeg, egg, and breadcrumbs. Mix gently—overworking can make the meatballs tough. Roll into 2-tablespoon-sized meatballs.
2. Brown the Meatballs
Heat 1 tbsp butter and 2 tbsp olive oil in a large skillet over medium heat. Brown meatballs on all sides for about 10 minutes, turning 2–3 times for even color. Remove meatballs and set aside.
Tip: Don’t crowd the pan—brown in batches if necessary to get a nice caramelized crust.
3. Make the Beer-Onion Gravy
In the same skillet, heat 1 tbsp olive oil and 2 tbsp butter. Cook onions over low heat for 5 minutes until softened, then add garlic and cook another 2 minutes. Stir in black pepper, oregano, thyme, and flour, cooking 1 minute while stirring.
Pour in brown beer and chicken broth, stir in mustard, and bring to a boil. Return the meatballs and any accumulated juices to the skillet. Add salt and pepper to taste, reduce heat, and simmer gently while you prepare the polenta.
Tip: The slow simmer allows the meatballs to absorb the rich flavors of the sauce.
4. Cook the Polenta
In a separate saucepan, bring chicken broth and milk to a boil. Gradually whisk in the polenta, stirring continuously over low heat for 2-3 minutes to prevent lumps. Remove from heat and stir in ricotta, Parmesan, salt, black pepper, and butter. Cover and let stand for 1 minute. Thin with additional milk or broth if the polenta is too thick.
Pro Tip: For extra creaminess, add a splash of cream or a bit more butter before serving.
5. Serve
Spoon creamy polenta into bowls and top with drunken meatballs and the rich, malty gravy. Garnish with chopped chives for a pop of color and freshness. Serve immediately while warm.
Cooking Tips & Variations
- Protein swaps: Pork and beef create a rich flavor, but ground turkey or chicken can lighten the dish.
- Cheese variations: Mix Parmesan with Pecorino Romano for sharper flavor or a touch of Fontina for extra creaminess.
- Beer alternatives: Dark beer adds maltiness, but a robust ale or stout can work equally well. For non-alcoholic versions, substitute with additional chicken broth.
- Make-ahead option: Meatballs can be prepared a day in advance. Keep refrigerated and simmer in the beer-onion sauce just before serving.
- Herb variations: Fresh thyme, rosemary, or sage can enhance the aroma of the gravy.
Storage & Serving Suggestions
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze portions of meatballs and sauce for up to 2 months. Thaw overnight before reheating.
Serving Suggestions
- Serve with a crisp green salad or roasted root vegetables.
- Pair with a glass of brown ale or light red wine to complement the malty flavors of the beer sauce.
- Sprinkle extra Parmesan or a drizzle of olive oil for added richness.
Ricotta Polenta with Drunken Meatballs is a dish that combines rustic charm with gourmet flair. Creamy polenta and rich, flavorful meatballs come together in a malty, savory sauce that’s both indulgent and satisfying. Perfect for cozy dinners, weekend gatherings, or a special treat for yourself, this recipe is a reminder that comfort food can be both elegant and approachable. Each bite is a celebration of textures, flavors, and the simple joy of a home-cooked meal.
FAQs
1. Can I use store-bought polenta instead of instant?
Yes, but cooking time will be longer. Follow package instructions and adjust liquid as needed.
2. Can I make this dish vegetarian?
Substitute meatballs with plant-based alternatives and use vegetable broth instead of chicken broth.
3. How can I make the gravy thicker?
Add an extra teaspoon of flour during the onion cooking stage or simmer longer to reduce liquid.
4. Can this dish be made ahead of time?
Absolutely. Prepare meatballs and sauce in advance, then reheat gently when ready to serve.
5. What wine pairs well with this dish?
A malty beer complements the dish beautifully, but for wine, a medium-bodied red like Chianti or Merlot works well.
Creamy ricotta polenta topped with savory, beer-simmered meatballs—Ricotta Polenta with Drunken Meatballs is the ultimate comforting, hearty meal for any occasion.
