5 from 42 votes
Baked Turkey Meatballs with Polenta and Marinara
These baked turkey meatballs combine ground turkey with a finely chopped mixture of spinach, parsley, basil, sage, garlic, fennel seeds, and spices, along with breadcrumbs and Parmesan cheese. Shaped into golf ball-sized meatballs, they are basted with a mixture of tomato sauce and olive oil before baking until golden and cooked through. Served alongside creamy instant polenta and warm marinara sauce, this dish offers a hearty and herbaceous meal with balanced textures and flavors.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
Calories:
330 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 330
% 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.