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MEL'S EASY KITCHEN

Turkey Meatballs with Creamy Tomato Polenta and Broccolini

Turkey meatballs served with creamy tomato polenta and broccolini.
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 5 servings
Meal: Dinner
By: Mel’s Easy Kitchen

Equipment

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

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

Instructions

  • 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.
  • 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.
  • 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.
  • Bring broth to a boil. Slowly whisk in polenta and cook according to the package. Stir in its Parmesan, butter and cream.
  • 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 per serving

Calories: 911kcal | Carbohydrates: 62g | Protein: 48.9g | Fat: 55.3g | Fiber: 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.