August 8, 2014

Baked Turkey Meatballs with Polenta Cakes

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Healthy and delicious, these baked turkey meatballs are served over crispy polenta cakes for a complete meal! And with a quick homemade tomato sauce, they are packed with flavor. Dairy free option included.

A white plate with polenta cakes and Baked Turkey Meatballs.

Meatballs! Meatballs! Now imagine me saying that like my very Italian grandmother.

I pretty much always say it that way (you know all accent-like and making crazy hand gestures) and completely crack myself up every time.

Besides, it’s just fun to say it that way, so you know. It has to be done.

And while these little guys may not be exactly like the meatballs my grandma always makes, they are pretty darn delicious if I do say so myself.

Added bonus? There’s polenta involved. And we all know I am a polenta junkie. 

Two white plates with polenta cakes topped with Healthy Turkey Meatballs.

So let’s chat about food … I mean, this meal. Simple, classic baked turkey meatballs.

Which you’ll serve on crispy baked little polenta cakes.

And finally you’ll top it all with a quick and easy homemade sauce and of course plenty of fresh basil.

If you’re not in the mood for a slightly crispy polenta base, I think this would also be awesome over some creamy polenta.

A white plate with Ground Turkey Meatballs and polenta cakes with wine in the background.

Additional Turkey Recipes:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Baked Turkey Meatballs with Polenta Cakes | cookiemonstercooking.com

Baked Turkey Meatballs with Polenta Cakes

Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Healthy and delicious, these baked turkey meatballs are served over crispy polenta cakes for a complete meal! And with a quick homemade tomato sauce, they are packed with flavor. Dairy free option included.

Ingredients

For the polenta:

  • 1 (18 ounce) tube polenta, sliced ½ inch thick*

For the meatballs:

  • 1 ¼ pounds ground turkey (I use 93% lean)
  • 2 tablespoons minced onion
  • ⅓ cup panko breadcrumbs**
  • 1 large egg, lightly beaten
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley

For the sauce:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (I use fire-roasted)
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley

For serving:

  • parmesan cheese or dairy free cheese
  • chopped fresh basil

Instructions

  1. Preheat the oven to 375ºF.

To make the polenta:

  1. Line a large baking sheet with parchment paper. Place the polenta rounds on the prepared sheet and mist the tops lightly with nonstick cooking spray.
  2. Bake for about 25 to 30 minutes, until slightly crispy on the outside.

To make the meatballs:

  1. Meanwhile, line a rimmed baking sheet with aluminum foil and then spray with nonstick cooking spray.
  2. In a large bowl, add the ground turkey, onion, panko, egg, salt, pepper, dried basil and dried parsley. Mix to combine (but don’t overwork the meat).
  3. Form into meatballs, about 1 ½ inches in size and place on the prepared baking sheet (I get around 22 meatballs).
  4. Bake in the same 375ºF oven for about 17 to 20 minutes, or until cooked through (165ºF on an instant-read thermometer).

To make the sauce:

  1. Meanwhile, set a medium-large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 3 to 5 minutes, until tender. Add in the garlic and cook for 30 seconds, until fragrant.
  2. Add in the crushed tomatoes, sugar, salt, red pepper, basil and parsley. Let the sauce simmer gently for about 5 to 7 minutes, stirring occasionally, until it thickens slightly. Remove from the heat. Taste and adjust the salt and red pepper as needed.
  3. Set a few polenta slices on each serving dish. Top with a few meatballs, spoon on some of the sauce and top with parmesan and fresh basil.

Notes

*To keep this dairy free - be sure to use dairy free polenta.

**To keep this dairy free - use dairy free breadcrumbs of choice.

I think this would also be fantastic with ground chicken instead of turkey.

To avoid buying an extra onion for this recipe, use a small portion of the onion for the sauce for the 2 tablespoons needed for the meatballs.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 310Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 134mgSodium: 655mgCarbohydrates: 13gFiber: 1gSugar: 3gProtein: 29g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: Italian / Category: Main Dish
Dairy Free, Main Dish, Poultry, Recipes (ALL), Weeknight
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