Baked Turkey Meatballs with Polenta and Marinara
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
330 kcal
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Course
Main Course
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Cuisine
Italian
Baked Turkey Meatballs with Polenta and Marinara
Description
Baked Turkey Meatballs with Polenta and Marinara features ground turkey blended with a finely chopped herb and spinach mix, including parsley, basil, sage, garlic, and fennel seeds for a layered herbaceous flavor. The mixture also includes kosher salt, freshly ground black pepper, dried breadcrumbs, and grated Parmesan to bind and enrich the meatballs. Each meatball is basted with tomato sauce mixed with olive oil to add moisture and color during baking.
The meatballs bake at 400°F until cooked through and golden brown, developing a tender interior and slightly crisp exterior. Meanwhile, instant polenta is prepared according to package directions, with the option to add milk for creaminess. The meatballs are served atop or alongside the polenta with plenty of heated marinara sauce, which adds acidity and richness to the dish.
This combination offers textural contrast between the smooth, creamy polenta and flavorful, moist meatballs. It’s a complete meal with balanced herb, cheese, and tomato flavors. The polenta can be adjusted to be thicker or creamier depending on preference.
Ingredients
- 1 spinach leaves large handful
- ¼ cup parsley roughly chopped
- 8 basil large leaves
- 4 sage fresh leaves
- 2 cloves garlic , roughly chopped
- ½ teaspoon fennel seeds
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 pound ground turkey
- 1 egg
- ½ cup dried breadcrumbs
- ½ cup Parmesan Cheese plus more for garnish, grated
- 1 25.25 ounce marinara sauce jar, DeLallo Pomodoro Fresco brand
- 3 tablespoons extra virgin olive oil DeLallo brand
- 1 9.2 ounce instant polenta box, DeLallo brand
- 1 to 1 ½ cups milk optional, low-fat
Instructions
- Preheat the oven to 400 degrees F.
- Combine the spinach, parsley, basil, sage, garlic, fennel seeds, kosher salt and freshly ground black pepper in the bowl of a food processor and pulse until very finely chopped. Set aside.
- Place the ground turkey and egg in a large mixing bowl and use your hands to gently combine the turkey and egg but be careful not to overwork. Add the finely chopped spinach and herb mixture, breadcrumbs and parmesan cheese and mix with your hands until thoroughly combined then shape into golf ball-sized meatballs and place on a baking sheet.
- Mix 2 tablespoons tomato sauce with 2 tablespoons extra virgin olive oil and baste each of the meatballs.
- Bake the meatballs for 15-20 minutes or until cooked through and golden brown.
- Meanwhile, heat the jar of marinara sauce in a large pot over medium heat and prepare the instant polenta according to package directions. If you prefer your polenta thick and chunky the polenta is done. For a creamier polenta, whisk in ½ cup milk at a time until the polenta is of desired consistency. Season the polenta with kosher salt to taste.
- Transfer the cooked meatballs to the warmed marinara sauce and cook for 3-5 minutes. Serve over the cooked polenta and more Parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 36g | 72% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 119mg | 40% |
| Sodium | 886mg | 37% |
| Potassium | 498mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 265mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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