Baked Turkey Meatballs with Soft Polenta

Make baked turkey meatballs with soft polenta, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
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
Ingredient notes on the recipe page.

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.
Check ingredient packaging for allergen information.

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

AI-generated images illustrating the recipe.

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