Baked Turkey Meatballs with Soft Polenta
Makes 1 serving

INGREDIENTS
170 g Turkey breast mince, 2% fat (Weighed raw. Thigh mince at 7% fat adds about 20 kcal per 100 g.)
10 g Panko breadcrumbs
1 white, about 33 g Egg white
2 cloves, about 6 g Garlic
200 g Passata
A pinch Chilli flakes
50 g Cornmeal polenta (Dry weight.)
250 g Chicken stock (Made up from a cube or a pot.)
15 g Parmesan
A few leaves, torn Fresh basil
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Salt

METHOD
1. Heat the oven to 200°C. Mix the mince with the breadcrumbs, egg white, one crushed garlic clove and salt, and roll into eight balls.
2. Set the meatballs in a small sprayed baking dish, pour the passata around them with the other garlic clove, the chilli flakes and a pinch of salt, and bake for twenty minutes until the tops have browned.
3. Meanwhile bring the stock to the boil and pour the polenta in slowly, whisking. Cook over a low heat for eight to ten minutes, stirring often, until it is thick and no longer grainy. Beat in the parmesan.
4. Spoon the polenta into a bowl, top with the meatballs and sauce and scatter the basil over.

Contains gluten cereals, milk, eggs and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

RECIPE NOTES
Quick-cook polenta is fine here and is what most UK shops sell. The coarse kind takes forty minutes and needs stirring the whole time.
Baking rather than frying means no oil in the meatballs and no turning. They are a little paler than fried ones and nobody minds.

Full recipe: https://www.getfuel8.com/recipes/baked-turkey-meatballs-soft-polenta
