Roasted Tomato and Meatball Polenta

Roasted tomato and meatball polenta is hearty, comforting and full of rich flavor from juicy tomatoes, seasoned pork meatballs and cheesy polenta.

Also try meatball stew with potatoes, tomato Caprese soup and meatball marinara subs, and don’t miss pesto rosso with sun-dried tomatoes.

Why You’ll Love It

Easy: Italian meatballs with soft polenta isn’t difficult to make at all. There are also shortcuts you can take such as using frozen meatballs rather than making fresh or using leftover polenta, for example.
Authentic: Expect real Italian flavors in every mouthful of this polenta and gluten free meatball recipe. From the polenta to the parmesan cheese and spinach, there are authentic Italian flavors in every bite.
Impressive: Just because this is a simple meatball recipe, that doesn’t mean this dish isn’t impressive. The bright pops of color from the tomatoes and fresh basil make it a gorgeous looking dish, and it doesn’t fall short on flavor either.

Roasted Tomato and Meatball Polenta Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Cherry tomatoes: Roasted until sweet and blistered to create a rich topping.
Truffle salt: Adds a luxurious umami kick throughout the dish.
Olive oil: Coats and roasts the tomatoes for rich flavor.
Garlic: Adds aroma and deep savory notes to both the sauce and the meatballs.
Chicken broth: Used to cook the polenta, adding savory depth.
Polenta: Creamy base that balances the bold flavors of the topping.
Ground pork: Main protein for juicy, flavorful meatballs.
Eggs: Help bind the meatball mixture.
Panko breadcrumbs: Add light texture to the meatballs, and so easy to substitute pork panko for a gluten free meatball recipe.
Herbs: Oregano and thyme add earthy and aromatic notes, while basil adds bright flavor to balance the richness.
Baby spinach: Wilts into the sauce for freshness and color.
Butter: Enriches the polenta and brings it all together.
Parmesan cheese: Melts into the polenta and finishes the dish.

How to Make Creamy Polenta and Meatballs

For more detailed instructions, with weights and measurements, jump to the printable recipe card.

Bake the tomatoes: Toss the tomatoes with oil, garlic cloves, and truffle salt and bake.
Make the meatballs: Combine the meatball ingredients and roll the mixture into meatballs.
Cook the meatballs: Brown the meatballs in oil and then finish cooking them in chicken broth.
Cook the polenta: Stir the polenta into the broth and cook until soft.
Make the sauce: Pan-fry the baked tomato mixture until golden brown then add spinach and basil.
Season the polenta: Flavour the soft polenta with salt, pepper, parmesan, and butter.
Plate and serve: Add meatballs and tomato mixture on top of the polenta and serve right away.

Substitutions and Variations

Use beef or turkey: Ground beef or turkey works well in place of pork.
Try vegan polenta: Swap butter and cheese for plant-based options.
Add mushrooms: Sauté with the tomatoes for extra depth.
Make it gluten free: Use pork panko (here) in place of the regular panko breadcrumbs.
Use canned tomatoes: In a pinch, drained canned cherry tomatoes will still work.

Serving Suggestions

With vegetables: Smoked asparagus or green beans would be good with your tomato and meatball polenta. And if you love Italian recipes as much as I do, this eggplant parmigiana is another idea.
With bread: Pair it with focaccia or mushroom focaccia.

Storage Instructions

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: Polenta doesn’t freeze well. Leftover cooked meatballs can be frozen in a freezer safe airtight container for 3 months.
Thaw: Defrost overnight in the fridge.
Reheat:  Polenta is best when you serve immediately. However, you can warm it back up in a pan on the stove or microwave it.