Turkey meatballs on creamy parmesan polenta
Tender turkey meatballs in a simple tomato sauce on soft, cheesy polenta.
- Time50 min
- LevelMedium
- Costabout £2.20 a head
Ingredients
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Method
- 1
Mix the turkey, egg, breadcrumbs, oregano and half the salt. Roll into 16 small balls.
- 2
Heat the oil in a wide pan and brown the meatballs for 6 minutes, turning often.
6 min - 3
Add the tomatoes, purée, basil and pepper. Cover and simmer for 20 minutes until the meatballs are cooked through.
20 min - 4
Bring the water to the boil with the rest of the salt. Whisk in the polenta in a thin stream and stir for 5 minutes until thick.
5 min - 5
Stir in the parmesan and butter.
- 6
Spoon the polenta into bowls and top with the meatballs and sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.