Meatballs with Polenta and Roasted Cauliflower

Tender, oven-baked meatballs are simmered in a rich tomato sauce, developing deep, savory flavor with a comforting, homestyle feel. They’re served over creamy, cheesy polenta that’s smooth and buttery, soaking up every bit of the sauce. Bright green beans add a fresh, lightly crisp contrast, finished with a touch of vinaigrette for balance. Garnished with nutty Pecorino Toscano, toasted pine nuts, and a drizzle of vibrant gremolata oil, this dish brings together warmth, texture, and a fresh, herbaceous lift.

To Enjoy at Its Best
Reheat the meatballs and sauce, covered, in a 400°F oven until hot and bubbling. Gently warm the polenta with a splash of water or milk, stirring until smooth, creamy, and spoonable. Heat the green beans until just tender, then toss lightly with vinaigrette for brightness. Spoon the polenta onto a plate, top with the meatballs and sauce, and finish with Pecorino, pine nuts, and gremolata oil. Serve the green beans alongside for a fresh, balanced contrast to the rich, comforting flavors.