Servings:
4-6 servings
Prep Time:
20 minutes
Cook Time:
1 hour
Southern Sausage Meets Italian Comfort
Ingredients:
MARINARA SAUCE
1 (28 oz) Can Whole Peeled Tomatoes
1 Small Sweet Onion, finely chopped
1 Tsp. Garlic Salt
½ Tsp. Black Pepper
2 Sprigs Fresh Basil
5 Tbsp. Butter
MEATBALLS
1 Pound Bass Farm Sausage (hot or mild)
1 Large Egg
1 Clove Garlic, minced
½ Cup Italian-Style Bread Crumbs
½ Finely Grated Parmesan
½ Cup Whole Milk
¼ Cup Chopped Fresh Parsley
1 Tsp. Kosher Salt
¼ Tsp. Freshly Ground Black Pepper
Cooking Spray
POLENTA & ASSEMBLY
2 Cups Whole Milk
1 Tsp. Kosher Salt
1 (18 oz) Package Pre-Cooked Polenta
4 oz. Mascarpone Cheese
¼ Cup Parmesan, plus more for serving
Freshly Ground Black Pepper
Fresh Basil leaves, for serving
Directions:
STEP ONE
Place tomatoes and their juices in a large pot and break up into bite-sized pieces using a potato masher. Add onion, garlic salt, pepper, basil, and butter to pot. Bring to a simmer over medium-low heat. Reduce heat to low and cook, stirring occasionally, until onions are soft, about 45 minutes.
STEP TWO
Preheat oven to 425 degrees. In a large bowl, combine egg, garlic, bread crumbs, Parmesan, milk, parsley, salt, and pepper. Break apart sausage over egg mixture. Using clean hands, mix until just combined. Make sure not to over mix. Form mixture into 2” balls and place on a lined and greased baking sheet.
STEP THREE
Bake meatballs until browned, about 25 minutes. Flip once after 10-15 minutes.
STEP FOUR
Transfer meatballs to sauce. Cover and simmer over low heat, until meatballs are cooked through, about 20 minutes.
STEP FIVE
In a pot over medium heat, add sliced polenta, milk, and salt and combine using a potato masher. Whisk or stir until smooth. Remove from heat and stir in mascarpone and Parmesan cheeses. Season with pepper.
STEP SIX
Spread polenta on a platter. Spoon meatballs and sauce over and top with basil and parmesan.
Alternative Serving Suggestion: Try over your favorite pasta or with toasted garlic bread.
