The finished recipe. Baked Turkey Meatballs with Soft PolentaIngredients 1 to 6. 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 flakesIngredients 7 to 12. 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 SaltStep 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.Step 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.Step 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.Step 4. Spoon the polenta into a bowl, top with the meatballs and sauce and scatter the basil over.
Fuel8
