Baked Turkey, Mushroom & Quinoa Meatballs on Creamy Polenta
 
Prep time
Cook time
Total time
 
Turkey meatballs packed with healthy ingredients and served with a flavourful marinara sauce over a creamy bowl of polenta.
Author:
Recipe type: Main
Serves: about 4
Ingredients
  • Polenta:
  • 4 cups water
  • 1 teaspoon salt
  • 1 cup yellow cornmeal
  • 1 Tbsp butter
  • .
  • Meatballs:
  • 1 Tbsp olive oil
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 cup cooked quinoa*
  • 1½ cup zucchini, grated and patted dry
  • 600 grams ground turkey
  • ¼ cup fresh parsley, chopped
  • ½ tsp red chili flakes (optional, for heat)
  • 1 tsp ground oregano
  • ½ tsp ground pepper
  • 1 egg, beaten
  • .
  • Sauce:
  • 1 Tbsp olive oil
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 (28-ounce) can stewed tomatoes
  • ¼ teaspoon salt
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ¼ cup red wine (optional)
  • .
  • Fresh parsley, to serve
  • Parmesan cheese, to serve
Instructions
  1. Preheat oven to 350. Line a baking tray with aluminum foil; set aside.
  2. To make polenta: Add water and salt to a medium pot over medium-high heat. Slowly pour in the polenta, whisking constantly to avoid clumping. Reduce heat and whisk continuously until thickened, about 5 minutes. Cover the polenta and cook on low heat, stirring every 10 minutes or so, for about 35 minutes. Once done, remove from heat and stir in butter.
  3. While polenta is cooking, make the meatballs: In a large skillet over medium heat, saute onion in oil until softened, 5 minutes. Add in garlic cook another 3-4 minutes until garlic is fragrant. Transfer onions to a food processor, then add quinoa, zucchini, turkey, parsley, chili flakes, oregano, pepper, and egg; pulse until combined. Shape into tablespoon-sized balls and place on prepared baking pan; bake for about 20-25 minutes until cooked through.
  4. While meatballs are cooking, make the sauce: In the same skillet you used previously, saute onion in oil for 5 minutes until softened. Add in garlic and stir, cooking another 3-4 minutes until garlic is fragrant. Add tomatoes, salt, thyme, basil, oregano, and wine. Simmer on low heat until meatballs are done cooking.
  5. Serve polenta topped with sauce and meatballs. Garnish with basil and Parmesan cheese, if desired, and serve immediately.
Notes
*Use leftover quinoa if you have it. If not, make quinoa as follows:
Rinse ⅓ cup quinoa in a fine mesh sieve. Combine quinoa with ⅔ cup water, a pinch of salt, and a small glug of olive oil. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
Recipe by Port and Fin at https://portandfin.com/baked-turkey-zucchini-quinoa-meatballs-on-creamy-polenta/