Turkey Meatballs in Tomato Ragù with Polenta
Ingredients
- 1 poundground turkey
- ·bread crumbs
- ·egg
- 3 clovesgarlic
- ·parmesan cheese
- ·salt
- ·black pepper
- 2 tablespoonsolive oil
- 1yellow onion
- 28 ounce cancanned crushed tomatoes
- 2 tablespoonstomato paste
- 1 teaspoondried oregano
- 1 cuppolenta
- 4 cupsvegetable broth
- 2 tablespoonsbutter
- ·fresh basil (for garnish)
Prep
- 01
Mince 3 cloves garlic.
- 02
Dice 1 yellow onion.
- 03
In a bowl, combine 1 pound ground turkey, 1/3 cup bread crumbs, 1 egg, the minced garlic, 1/4 cup grated parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined, then roll into 16-18 meatballs (about 1.5 inches each).
Method
- 01
Bring 4 cups vegetable broth to a simmer in a large saucepan. Slowly whisk in 1 cup polenta, stirring constantly to avoid lumps. Reduce heat to low and cook for 20-25 minutes, stirring frequently, until the polenta is creamy and pulls away from the sides of the pan. Stir in 2 tablespoons butter and season with salt and pepper to taste. Keep warm.
- 02
While the polenta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer (don't crowd the pan; work in batches if needed) and cook for 6-8 minutes, turning occasionally, until browned on all sides. Transfer to a plate.
- 03
Add the diced onion to the same skillet and cook over medium heat for 3-4 minutes until softened. Stir in 2 tablespoons tomato paste and cook for 1 minute. Pour in the crushed tomatoes with their juices, add 1 teaspoon dried oregano, and season with salt and pepper. Bring to a simmer.
- 04
Return the meatballs to the skillet, nestling them into the sauce. Simmer uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens slightly and the meatballs are cooked through.
- 05
Divide the polenta among shallow bowls. Top with the meatballs and ragù, then garnish with fresh basil and a sprinkle of parmesan cheese.
Spice Tips
For deeper warmth, add 1/4 teaspoon red pepper flakes to the ragù. A pinch of fennel seed adds subtle Italian sausage notes. Fresh basil is traditional, but chopped parsley works if you prefer a lighter finish.
Polenta can be made up to 1 hour ahead and reheated gently with a splash of broth. Leftover ragù freezes well for up to 3 months. Ground turkey is leaner than beef, making this a lighter take on a classic comfort dish.