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Turkey Meatball Marinara over Polenta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large skillet
  • Medium saucepan
  • Mixing bowl

Ingredients
  

  • 1 pound ground turkey
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups marinara sauce
  • 1 cup instant polenta
  • 4 cups water
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the ground turkey, breadcrumbs, egg, garlic powder, oregano, salt, and black pepper in a mixing bowl. Mix with your hands until the ingredients are evenly combined.
  • Shape the mixture into 16 meatballs roughly the size of golf balls and set them on a plate.
  • Heat a large skillet over medium heat. Add the meatballs and cook, turning every few minutes, until they are browned on all sides.
  • Pour the marinara sauce into the skillet. Lower the heat, cover, and let the meatballs simmer in the sauce for 15 minutes.
  • While the meatballs simmer, bring the water to a boil in a medium saucepan. Slowly whisk in the instant polenta and cook according to package directions, usually 3 to 5 minutes.
  • Remove the polenta from heat and stir in the butter until it melts and the texture turns smooth.
  • Spoon the polenta into bowls. Top each serving with meatballs and sauce, then finish with Parmesan cheese and parsley.

Notes

Stir the polenta right after it finishes cooking so it stays creamy rather than firming up too quickly. If the sauce thickens more than you like, add a small splash of water while it simmers. Leftovers reheat well in a covered pan with an extra spoonful of marinara to loosen the polenta.
Course: Main Course
Cuisine: Italian
Equipment: Large skillet, Medium saucepan, Mixing bowl