Calories 428 Fat 19.2 Protein 34g.
I cut this recipe out of one of my Cooking Light magazines but when I went to the website to link it here, I couldn’t find it. Hmmm It’s just too good not to share, so here is how I did it.
During any given week night, I don’t have a lot of time so I did all my prep work on Saturday. I made the meatballs, cooked them, cooled them and refrigerated. I also made the tangy sauce and stored it close to the meatballs. When I got home tonight I was already in the middle of a call with a volunteer, but that didn’t slow down dinner. I started my stock to boil for the Polenta and began heating the sauce and meatballs up. Once I was finished with the call I used both hands to chop an onion and began to sauté some baby spinach.
3 c. chicken stock
1/4 kosher salt
3/4 c ground polenta
1 Tbs butter, unsalted
1 1/4 pd 93% ground turkey
2 tbs dark sesame oil
1/4 c water
1/4 c ketchup, unsalted
2 tbs Sriracha (hot chile sauce)
1 1/2 tbs oyster sauce ( I used fish sauce because that’s what I had)
1 1/2 tsp Worcestershire sauce
Addition to original recipe: 1 small onion, chopped, 5 c fresh baby spinach
Bring stock and salt to a boil in medium saucepan over medium-high heat. Gradually add Polenta, stirring constantly with a whisk. Reduce heat, and simmer 25 minutes or until liquid is absorbed and Polenta is thickened. Add butter, stirring until melted.
Combine turkey and sesame oil in a medium bowl. Divide and shape turkey mixture into 20 meatballs. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add meatballs to pan; cook 6 minutes, turning to brown on all sides. Remove meatballs from pan. Add 1/4 c water and remaining ingredients to pan, stirring with whisk; bring to a boil. Return meatballs to pan. Cover, reduce heat and simmer 5 minutes or until meatballs are done. Serve over Polenta.
I plated the Polenta, topped it with a little sauté baby spinach then added a few meatballs and drizzled the sauce over the top. This sauce kinda has a kick to it so don’t go crazy at first just in case. I loved the cooling effect the Polenta had with the Bam of the saucy meatballs but if the constant attention to Polenta causes you grief this would be just as delicious over rice, mashed potatoes, couscous, risotto; you get the point the meat balls just need a bed to lay on so they don’t roll off your plate.