Turkey Meatballs with Cheesy Polenta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 18 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 142 milligrams
- Sodium
- 1045 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 4 grams
- Protein
- 31 grams
- Sugar
- 4 grams
- Total: 40 min
- Active: 40 min
Ingredients
1 large egg, lightly beaten
1 cup instant polenta
1 pound ground turkey
1/4 cup part-skim ricotta cheese
1/4 cup plus 2 tablespoons grated parmesan cheese
1/4 cup roughly chopped fresh parsley
3 cloves garlic (1 chopped, 2 sliced)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1/4 teaspoon red pepper flakes
Directions
- Mix the egg and 1/4 cup polenta in a large bowl; let sit 5 minutes. Add the turkey, ricotta, 2 tablespoons each parmesan and parsley, the chopped garlic, 1/2 teaspoon salt and a few grinds of pepper; mix with your hands until combined. Form into eight 1 1/2-inch meatballs.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning, until lightly browned, about 5 minutes. Transfer to a plate. Add the sliced garlic to the skillet and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and red pepper flakes and bring to a boil. Reduce the heat to medium and return the meatballs to the skillet. Simmer, stirring occasionally, until the meatballs are cooked through, about 10 minutes. Stir in the remaining 2 tablespoons parsley and season with ¼ teaspoon salt and a few grinds of pepper.
- Meanwhile, bring 4 cups salted water to a boil. Reduce the heat to medium low and add the remaining 3/4 cup polenta. Cook, stirring constantly, until the water is absorbed and the polenta is soft and creamy, 7 to 8 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. Top each serving of polenta with the meatballs and sauce.