Dinner

Baked Turkey Meatballs with Soft Polenta

Name: Baked Turkey Meatballs with Soft Polenta
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 170 g Turkey breast mince, 2% fat; 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; 250 g Chicken stock; 15 g Parmesan; A few leaves, torn Fresh basil; 4 sprays, about 1 g Olive oil spray; To taste Salt

Turkey meatballs baked in a simple tomato sauce and served over soft polenta with parmesan. 57 g of protein for 570 kcal.

Calories: 570kcal
Protein: 57g
Fat: 11g
Carbs: 60g

Per serving, makes 1. 25 minutes of work. Published 8 September 2026.

Allergens

Gluten
Milk
Eggs
Celery

Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Turkey breast mince, 2% fat170 g
Weighed raw. Thigh mince at 7% fat adds about 20 kcal per 100 g.
Panko breadcrumbs10 g
Egg white1 white, about 33 g
Garlic2 cloves, about 6 g
Passata200 g
Chilli flakesA pinch
Cornmeal polenta50 g
Dry weight.
Chicken stock250 g
Made up from a cube or a pot.
Parmesan15 g
Fresh basilA few leaves, torn
Olive oil spray4 sprays, about 1 g
Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.
SaltTo taste

Method

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.
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.
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.
Spoon the polenta into a bowl, top with the meatballs and sauce and scatter the basil over.

Worth knowing

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.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.