Categories: Meals
Ingredients
- 1 large egg, lightly beaten
- 1 cup instant polenta
- 1 lb ground turkey
- 1/4 cup ricotta
- 1/4 cup + 2 tbsp. grated Parmesan
- 1/4 cup roughly chopped parsley
- 3 garlic cloves (1 chopped, 2 sliced)
- Kosher salt and pepper
- 1 tbsp. olive oil
- 28 oz. can whole San Marzano tomatoes, crushed by hand
- 1/4 tsp red pepper flakes
Directions
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Mix the egg and 1/4 cup polenta in a large bowl; let sit 5 minutes. Add the turkey, ricotta, 2 tbsp. parmesan and 2 tbsp. parsley, the chopped garlic, salt and pepper; mix with your hands until combined. Form into 8 1-inch meatballs.
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Heat the olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning, until lightly browned, about 5 minutes. Transfer to a plate. Add the sliced garlic to the skillet and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and red pepper flakes and bring to a boil. Reduce the heat to medium and return the meatballs to the skillet. Simmer, stirring occasionally, until the meatballs are cooked through, about 10 minutes. Stir in the remaining 2 tbsp. parsley and season with salt and pepper.
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Meanwhile, bring 4 cups salted water to a boil. Reduce the heat to medium low and add the remaining 3/4 cup polenta. Cook, stirring constantly, until the water is absorbed and the polenta is soft and creamy, 7-8 minutes. Stir in the remaining 1/4 cup Parmesan and season with salt and pepper. Top each serving of polenta with the meatballs and sauce.