We’ve Got Dinner Covered With The Recipe For Napa on Providence’s Meatballs and Polenta with Pomodoro Sauce

Napa on Providence's Meatballs
Napa on Providence's Meatballs

Napa’s juicy mountain range of tomatoey meatball goodness is at your fingertips.


•  2 pound Pork, Ground
•  1 pound  Beef, Ground
•  1 Cup Bread, Cubed 1/2” Dice
•  3 Eggs
•  2 oz Oil
•  1/2” Dice Mozzarella, Frozen
•  10 oz Onion, 1/4” Diced
•  8 oz Celery, 1/4” Diced
•  4 oz Carrots, 1/4” Diced
•  3 Tbsp Garlic, Chopped
•  1 Tsp Red Pepper Flakes
•  1 Tbsp Thyme
•  1 Tbsp Oregano
•  2 Tbsp Sea Salt
•  1 Tsp Black Pepper
•  1 Qt. Chicken broth

Heat oil in pan, add garlic, onion, celery and carrot and cook until translucent and slightly browned.  In mixing bowl, add pork, beef, red pepper flakes, thyme, oregano, sea salt and black pepper. Mix well. Add eggs, then cubed bread.  Set aside a 2” hotel pan. Form 2 oz. meatballs around one piece of 1/2” piece of frozen Mozzarella and place in rows in hotel pan.  Push meatballs down slightly so that bottom of meatball is flat.  Pour 1 qt. Brown Chicken Stock around meatballs until the level reaches halfway up rows of meatballs. Cover hotel pan in foil and cook at 350 degrees until almost cooked.


•  1 Cup Chicken Stock
•  1 Cup Whole Milk
•  1 Cup Cream, Heavy
•  1 Cup Polenta
•  4 Tbsp Butter, Unsalted
•  1/2 Cup Ricotta
•  1/2 Cup Parmesan, Grated
•  1 1/2 Tsp Salt
•  1/8 Tsp Black Pepper, Ground
•  2 Tbsp Roasted Corn

Bring chicken stock to a boil.  In separate pan, bring whole milk and heavy cream to a simmer.  Add polenta and mix well. As polenta thickens, add hot chicken stock 1/2 cup at a time.  After chicken stock is incorporated, add butter, ricotta, parmesan and roasted corn – mix well. Add salt and pepper. Spread polenta mixture on buttered sheet tray and cool. Cut into circles. Dredge with seasoned flour and fry for 2 minutes until crispy.

Pomodoro Sauce

•  1 – 14 oz can Tomatoes, Crushed
•  2 cups Water
•  1/4 cup Red Onion, Fresh Minced
•  1/4 cup Olive Oil, Extra Virgin
•  1 Tbsp Garlic, Fresh Chopped
•  1 small Carrot, Fresh Whole
•  1 Tsp Kosher Salt
•  1 Tsp Sugar, Granulated
•  1 Tbsp Basil, Fresh Chopped
•  1/2 Tsp Black Pepper

Peel and dice red onion and carrot.  Heat sauce pot and add oil. Cook red onion until translucent. Add tomatoes, kosher salt, sugar, carrot, and black pepper.  Add water and simmer for 35 minutes. Add basil and mix well. Pull sauce pot off heat and set aside.

To assemble the meatball and polenta dish, place fried polenta onto plate, top with meatballs and sauce. Sprinkle with parmesan cheese.