Pork Meatballs With Polenta

main dish

Pork Meatballs With Polenta

Nothing says “comfort food” like meatballs. These bite-sized bundles of yum are served with hot, creamy, cheesy polenta for a hearty hors d’oeuvre or a mean addition to your main course!


  • Meatballs:
  • 2 Lbs Ground Pork
  • 2 Eggs (Beaten)
  • ¾ Cup Bread Crumbs
  • ½ Tbsp Garlic Powder
  • ½ Cup Grated Parmesan Cheese
  • 1 Tbsp Dry Parsley
  • ½ Tsp Pepper
  • ½ Tsp Salt

  • Polenta:
  • 4 Cups Water, Plus More As Needed
  • 4 Cups Milk, Plus More As Needed
  • 3 Tbsp Butter
  • 2 Tsp Salt
  • 2 Cups Polenta (Ground)
  • ½ Cup Grated Parmesan Cheese


  1. For Meatballs:
  1. In large bowl, mix all ingredients well.
  2. Shape into 2 inch balls.
  3. In a pan, brown over medium heat, turning every few minutes until cooked through – about 15 minutes.

  1. For Polenta:
  1. In a sauce pan, bring water, milk, salt and butter to just under a simmer.
  2. Whisk in the polenta, continue whisking for 3-4 minutes to prevent lumps.
  3. Simmer for another 30 minutes on low heat stirring every 10 minutes until thick.
  4. Add the Parmesan cheese.
  5. Check the consistency, by adding more milk or water.
  6. Keep warm and serve with meatballs over top.


Anytime is partytime with the great taste of frozen BACARDI® Mixers! Find them in the freezer aisle.

The Coca-Cola Company