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Meatballs don’t have to be a big project when the mix is ready to roll. These turkey meatballs are sweet with ricotta and basil, swirled in gravy, and served with creamy polenta and crunchy broccoli.
Contains: milk, eggs.
Note: The turkey meatball mix may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes
What You Get
Turkey meatball mix (see note below)
Grated Parmesan cheese
What You'll Need
Salt and freshly ground pepper
Olive oil or butter
Dry white wine or chicken broth (optional)
Bring a pot of salted water to a boil. Trim the broccoli. Roll the turkey into meatballs, about the size of large golf balls, and set on a plate. (They may be a bit sticky, but you can rub a little olive oil between your palms.)
Add the broccoli to the boiling water and blanch until tender, 4 to 5 minutes. Drain the broccoli and transfer it to a plate. Drizzle lightly with olive oil, sprinkle with salt, and set aside.
Return the pot to the stove, and bring 3 cups water and a pinch of salt to a simmer. In a bowl, combine 1 cup polenta, 1 cup milk, and a pinch of salt and let soak. When the water is simmering, whisk in the polenta, along with the soaking liquid. Turn down the heat to low, cover, and simmer until tender, stirring occasionally, 10 minutes. Remove from the heat and whisk in 1 tablespoon olive oil and ½ teaspoon salt.
Meanwhile, in a sauté pan over medium-high heat, warm 2 tablespoons olive oil. When the oil shimmers, add the meatballs and cook until browned on the first side, 5 minutes. Flip and cook until browned on the second side, 3 minutes. Transfer to a plate and set aside.
Return the pan to the heat and add ½ cup wine, broth, or water, stirring to scrape up any browned bits from the bottom of the pan. Simmer until the liquid has reduced by about half, 5 minutes. Add 1 tablespoon butter and swirl until melted and glossy. Return the meatballs to the pan and stir gently to coat. Finish with a squeeze of lemon.
Spoon the polenta into bowls, top with the meatballs and sauce, and place the broccoli on the side. Sprinkle with the cheese, grind with pepper, and serve warm.