Turkey Meatballs with Tomato Polenta
Tender turkey meatballs served over creamy polenta with spinach and tomato sauce.
- Calories
- 680
- Protein
- 48g
- Carbs
- 68g
- Fat
- 21g
Per serving
Ingredients
For 4 servings · 45 min total
- turkeyground20 oz
- cornmeal1 cup
- diced tomatoes3 cup
- spinach4 cup
- Parmesan cheesegrated4 tbsp
- garlicminced4 clove
- extra-virgin olive oil4 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- Mix the turkey with half the garlic, half the salt, and the pepper. Shape it into small meatballs. Wash the bowl, board, knife, and hands with soap and water before touching anything else.
- Heat the oil in a skillet over medium heat. Cook the meatballs for 10 to 12 minutes, turning often, until browned and the centers reach 165F (74C) on an instant-read thermometer. Transfer them to a clean plate.
- Add the remaining garlic and tomatoes to the skillet. Cook for 5 to 6 minutes, until fragrant and reduced slightly. Stir in the spinach and cook for 1 to 2 minutes, until wilted.
- Cook the cornmeal in salted water according to the package directions until creamy and thick. Stir in the Parmesan. Serve the meatballs and sauce over polenta.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.