Turkey Meatballs with Creamy Polenta & Romano Beans

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 blistered beans. 

What You Get

Chicken broth (see note below)

Polenta 

Romano beans or green beans

Garlic

Turkey meatball mix (see note below) 

Lemon 

Grated Parmesan cheese 

What You’ll Need

Salt and freshly ground pepper

Butter

Olive oil

Makes 3 servings

Active Time: 35 minutes 

Total Time: 35 minutes 

Step 1

Pour 3 cups of the chicken broth into a pot, season with ½ teaspoon salt, and bring to a boil. In a bowl, combine 1 cup water, 1 cup polenta, and ¼ teaspoon of salt. Once broth is at a boil, whisk in the polenta. Turn down the heat to low, cover the pot, and simmer until the polenta is tender to the bite, stirring occasionally, 10 to 12 minutes. Add a splash of water if it gets too thick and starts to sputter. Remove from the heat and whisk in 1 tablespoon butter, and season with salt to taste. 

Step 2

Meanwhile, trim the romano beans. Mince 1 or 2 cloves of garlic. Roll the turkey into meatballs, about 1½ inches in diameter, and set on a plate. (They may be a bit sticky, but you can rub a little olive oil between your palms.) 

Step 3

In a sauté pan over medium-high heat, warm 2 tablespoons olive oil. When the oil shimmers, add the romano beans, season with salt, and sauté until blistered and tender, 5 minutes. Stir in the garlic until fragrant, 1 minute. Transfer to a plate and set aside. Return the pan to the heat, and warm 2 tablespoons olive oil. Add the meatballs, cooking until browned and no longer pink at the center, 4 to 5 minutes per side. Transfer to a plate and set aside. 

Step 4

Return the pan to medium-low heat and add the remaining broth, about ⅔ cup, 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. Squeeze with the juice of ½ lemon. 

Step 5

Spoon the polenta into bowls, top with the meatballs and sauce, and place the romano beans on the side. Sprinkle with Parmesan, grind with pepper, and serve warm. 

 

Contains: milk, eggs.

Note: The broth and turkey meatball mix may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If the broth is still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time. If you need to defrost the turkey 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.