Baking the meatballs sets their shape so they’ll stay whole when simmered in the tomato sauce.

Ingredients

Meatballs

• 1 cup soft, fresh breadcrumbs
• 1/4 cup milk
• 1 large egg, lightly beaten
• 1/3 cup fresh flat-leaf parsley leaves, finely chopped
• 2 ounces thick bacon slices, minced
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh rosemary
• 2 garlic cloves, minced
• 1/2 teaspoon loosely packed lemon zest
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 to 1/2 teaspoons dried crushed red pepper
• 1 pound ground pork
• Vegetable cooking spray

Ragu

• 1 large yellow onion, coarsely chopped
• 2 celery ribs, coarsely chopped
• 1 large carrot, coarsely chopped
• 2 garlic cloves
• 2 (28-oz.) cans whole plum tomatoes
• 1/4 cup olive oil
• 1 cup dry red wine
• 1 teaspoon kosher salt
• 2 cups vegetable broth
• 1 (1-oz.) package fresh basil
• 2 teaspoons lemon zest

Polenta

• 1 1/4 teaspoons kosher salt
• 2 cups uncooked polenta or grits
• 1 cup whipping cream
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons butter

Preparation

Prepare Meatballs

1. Preheat oven to 400°.
2. Combine first 2 ingredients in a bowl; let stand 10 minutes.
3. Stir in egg and next 11 ingredients until blended.
4. Add pork; combine using your hands. (Do not overmix.)
5. Shape into 36 (1-inch) balls. Lightly grease a jelly-roll pan with cooking spray.
6. Place meatballs in pan.
7. Bake 10 minutes.

Prepare Ragu

1. Process onion and next 3 ingredients in a food processor 20 seconds or until finely chopped; transfer to a bowl.
2. Process tomatoes, in batches, until smooth.
3. Sauté onion mixture in hot oil in a Dutch oven over medium heat 17 to 20 minutes or until tender.
4. Add wine and 1/4 teaspoon salt, and cook, stirring occasionally, 3 minutes. Stir in broth, basil, tomatoes, and remaining 3/4 teaspoon salt.
5. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 35 minutes; add meatballs, and cook 10 minutes.
6. Discard basil.
7. Stir in lemon zest and salt and pepper to taste.

Prepare Polenta

1. Bring 8 cups water and 1 1/4 teaspoon kosher salt to a boil in a 4-quart saucepan over medium-high heat; gradually whisk in polenta.
2. Reduce heat to medium-low; cook, stirring occasionally, 20 to 25 minutes or until creamy.
3. Remove from heat; stir in cream, cheese, and butter.
4. Add salt and pepper to taste.
5. Serve immediately with ragu.