Baked meatballs in tomato sauce with melted cheese and herbs.
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Turkey Meatballs with Creamy Tomato Polenta and Broccolini

ByMelanie
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Turkey Meatballs with Creamy Tomato Polenta and Broccolini. Full ingredient amounts, a printable recipe card and estimated nutrition per serving.

Baked meatballs in tomato sauce with melted cheese and herbs.
Mel’s Easy Kitchen

Turkey Meatballs with Creamy Tomato Polenta and Broccolini

Turkey meatballs served with creamy tomato polenta and broccolini.
Print / Save PDF Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 5 servings
Course: Dinner
Calories: 911
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 lb ground turkey
  • 3/4 cup panko breadcrumbs
  • 1/3 cup milk
  • 2 eggs
  • 1/3 cup Parmesan cheese or dairy-free Parmesan cheese for meatballs
  • 3 garlic cloves minced, for meatballs
  • 3 tbsp chopped parsley
  • 3/4 tsp Italian seasoning for meatballs
  • 1 1/4 tsp kosher salt for meatballs
  • 1/2 tsp black pepper for meatballs
  • 1 1/2 tbsp olive oil for meatballs
  • 1 1/2 tbsp olive oil for sauce
  • 1 medium onion diced
  • 2 garlic cloves minced, for sauce
  • 1 1/2 tbsp tomato paste
  • 21 oz crushed tomatoes
  • 1/3 cup heavy cream for sauce
  • 1/3 tsp Italian seasoning for sauce
  • 1/4 tsp kosher salt for sauce
  • Black pepper to taste
  • 3 tbsp Parmesan cheese or dairy-free Parmesan cheese for sauce
  • 1 cup dry polenta
  • 4 cups broth
  • 2/3 cup Parmesan cheese or dairy-free Parmesan cheese for polenta
  • 3 tbsp butter
  • 1/3 cup heavy cream for polenta
  • 2 lb broccolini
  • 2 tbsp olive oil for broccolini
  • 2 garlic cloves minced, for broccolini
  • 1/2 tsp kosher salt for broccolini
  • 1/4 tsp black pepper for broccolini
  • 1/2 lemon juiced

Equipment

  • Large skillet
  • Rimmed baking sheet
  • Whisk
  • Food thermometer
  • Mixing bowl
  • Measuring cups and spoons

Method
 

  1. Heat the oven to 400°F. Soak panko in milk for 5 minutes. Gently mix with turkey, eggs, meatball Parmesan, garlic, parsley and seasonings; form 18–20 meatballs.
  2. Brown meatballs in their measured oil in an oven-safe skillet. Finish in the oven for about 8–10 minutes, until the centers reach 165°F.
  3. For the sauce, sauté onion in its oil 5–7 minutes. Add sauce garlic and tomato paste for 1–2 minutes. Add tomatoes and sauce seasoning; simmer 15 minutes. Stir in cream and Parmesan, then add the cooked meatballs.
  4. Bring broth to a boil. Slowly whisk in polenta and cook according to the package. Stir in its Parmesan, butter and cream.
  5. Raise the oven to 425°F. Toss broccolini with its oil, garlic, salt and pepper; roast 12–16 minutes and finish with lemon. Divide meatballs, sauce, polenta and vegetables into 5 equal meals.

Nutrition

Calories: 911kcalCarbohydrates: 62gProtein: 48.9gFat: 55.3gFiber: 10.3g

Notes

The source serves 4–5; nutrition uses 5 complete meals including polenta and broccolini. Contains wheat, milk and egg.
Estimated from USDA FoodData Central SR Legacy and representative package labels; per stated serving. Brands and portion weights change the result.
Cheese options: Choose the dairy-free cheese if needed, and check the other ingredients for your dietary needs. Nutrition shown uses the original dairy cheese; another product changes the estimate. Flavor, texture and melting can vary by product.
Storage: Refrigerate leftovers in a shallow, covered container within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days, or freeze. Follow any shorter storage limit on opened ingredients. Reheat cooked leftovers to 165°F throughout.
Photo note: Photo shows meatballs; the polenta and broccolini are not pictured.

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Photo credits

Supplied Maggie recipes document

Photo shows meatballs; the polenta and broccolini are not pictured. Photo: Jennifer Sattley / Carlsbad Cravings · Pinterest source.

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