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Turkey Meatballs with Creamy Tomato Sauce & Herbed Polenta Recipe

Turkey Meatballs with Creamy Tomato Sauce & Herbed Polenta recipe


This is a yummy meal with turkey meatballs, a creamy tomato sauce, and soft polenta with herbs. You mix the meat, roll it into balls, and cook them. Then you make the sauce with cream and put spinach in it. The polenta is cooked with chicken broth and herbs.


1 lb ground turkey
1/4 cup grated Parmesan cheese
1/4 cup panko bread crumbs
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1 (24 oz) jar marinara sauce
1/2 cup heavy cream
5 oz baby spinach
1 (18 oz) tube pre-cooked polenta
16 fl oz chicken broth
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley


In a bowl, combine the ground turkey, Parmesan, bread crumbs, garlic powder, Italian seasoning, salt, and pepper. Mix well.
Form the mixture into 1-inch meatballs and set aside on a plate.
Heat olive oil in a skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 8 minutes.
Pour the marinara sauce into the skillet with the meatballs. Stir in the heavy cream and bring to a simmer.
Gradually add the spinach to the sauce, allowing it to wilt before adding more. Once all the spinach is wilted, reduce heat to low.
Cut the polenta into cubes and place in a saucepan with the chicken broth. Bring to a simmer over medium heat.
Mash the polenta with a potato masher until smooth, then stir in the chopped basil and parsley. Cook for an additional 2 minutes.
To serve, spoon herbed polenta onto plates, top with turkey meatballs and creamy tomato sauce.

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