Freezer Meatballs with Red Sauce and Polenta

Some of the best weeknight dinners start on a Sunday afternoon. These big, oven-baked meatballs are built for the freezer — made with Pre 95% Lean Ground Beef and Italian sausage, loaded with parmesan, fresh basil, and a touch of cream for richness. The all-purpose red sauce is equally batch-friendly, and both keep well in the freezer so a satisfying dinner is always within reach. When it's time to serve, a quick pot of creamy polenta pulls it all together.

Total Time: 2 hours (includes 1 hour chill time)

Servings: 12

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Meatball Ingredients

For the Meatballs

• 2 16-ounce packages Pre 95% Lean Ground Beef, blotted dry with paper towel

• 2 medium onions, chopped

• 6 cloves of garlic, mashed

• 1 pound Italian sausage, mild or hot

• 6 eggs

• ½ teaspoon dried oregano

• ½ cup plus 2 tablespoons fresh basil, chopped, divided

• 2 teaspoons chili flakes (omit if using hot sausage)

• 1½ cups parmesan cheese, grated

• 1 cup heavy cream

• ½ teaspoon kosher salt

• 1½ cups panko breadcrumbs

For the Red Sauce

• ½ cup olive oil

• 1 medium onion, chopped

• 8 cloves of garlic, mashed

• 2 tablespoons double-concentrated tomato paste

• ¾ teaspoon crushed red pepper

• 2 28-ounce cans tomato puree or crushed tomatoes

• 2 teaspoons kosher salt

•  1½ teaspoons sugar

For the Polenta

• 1 cup low-sodium chicken stock

• 2 cups milk

• 1 teaspoon kosher salt

• 1 cup yellow corn polenta

• ½ cup shredded mozzarella or provolone cheese

To Serve

• Freshly grated parmesan cheese

Instructions:

Red Sauce

1.     Add onion and garlic to bowl of a mini food processor and pulse until pulpy.

2.     Heat olive oil in a large pot over medium heat. Add onion and garlic mixture and cook, stirring, for 5 minutes.

3.     Add tomato paste and crushed red pepper and cook 1 minute, stirring, until mixture is sizzling. (Why: blooming the tomato paste in oil deepens its flavor and removes any raw, tinny edge.)

4.     Add tomato puree, salt, and sugar, mix well, and bring to a low simmer. Cover and cook 40 to 50 minutes, stirring occasionally.

5.     Remove from heat and set aside if using right away, or cool and pack into freezer portions. Sauce keeps refrigerated for up to 10 days.

Meatballs

1. Preheat oven to 425º F.

   
   

2. Add onion and garlic to bowl of a mini food processor and pulse until finely chopped.

   
   

3. Combine Pre 95% Lean Ground Beef, sausage, onion and garlic mixture, eggs, oregano, all but 2 tablespoons of the basil, chili flakes, parmesan, heavy cream, and salt in a large bowl. Mix well with hands until combined. Add breadcrumbs and mix until just incorporated. (Why: keeping ground beef cold and avoiding overmixing preserves fat structure, keeping meatballs tender.)

   
   

4. Refrigerate meatball mixture for at least 30 minutes and up to 1 hour to let flavors meld.

   
   

5. Line a baking sheet with parchment paper. Scoop about 3 heaping tablespoons of meatball mixture per ball and roll into 3-inch balls. Place on prepared pan.

   
   

6. Bake meatballs 20 to 25 minutes, then check with a meat thermometer. When internal temperature reaches 165º F, remove from oven and let cool slightly on pan.

   
   

7. Freeze cooled meatballs in a single layer, then transfer to freezer bags or containers for storage.

Polenta

1. Bring chicken stock, milk, and salt to a slow boil in a medium saucepan. Whisk in polenta, reduce heat to low, and cook about 5 minutes, stirring, until most liquid is absorbed.

   
   

2. Add cheese and stir until melted, about 2 minutes. Remove from heat and serve immediately. Leftover polenta can be loosened over low heat with additional chicken stock.

   
   

To Serve

1. If sauce has been chilled or frozen, heat an appropriate portion over medium heat until warmed through.

   
   

2. Spoon polenta onto a large serving platter. Top with meatballs and ladle sauce over the top. Garnish with freshly grated parmesan and reserved basil.