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Turkey Meatballs with Cheesy Polenta Recipe

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This recipe for Turkey Meatballs with Cheesy Polenta, by , is from As Seen In Food Network Magazine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Mazza

Category:
Category:

Ingredients:  
Ingredients:  
1 large egg, lightly beaten
1 cup instant polenta
1 pound ground turkey
cup part-skim ricotta cheese
cup plus 2 tablespoons grated parmesan cheese
cup roughly chopped fresh parsley
3 cloves garlic (1 chopped, 2 sliced)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
One 28-ounce can whole San Marzano tomatoes, crushed by hand
teaspoon red pepper flakes

Directions:
Directions:
Mix the egg and cup polenta in a large bowl; let sit 5 minutes. Add the turkey, ricotta, 2 tablespoons each parmesan and parsley, the chopped garlic, teaspoon salt and a few grinds of pepper; mix with your hands until combined. Form into eight 1 -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 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 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 cup parmesan and season with salt and pepper. Top each serving of polenta with the meatballs and sauce.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 min

 

 

 

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