Zucchini Gouda Turkey Meatballs with Cheesy Baked Polenta
Yields: 6-8 servings
  • 1½ pounds dark ground turkey
  • 1 cup fine dry bread crumbs*
  • 1 large egg
  • ⅔ cup packed Roth's Vintage Van Gogh® Gouda (aged gouda)
  • 3 tablespoons minced shallot (about 2-3 small shallots)
  • 2 tablespoon packed finely chopped fresh basil
  • 2 tablespoon chopped sun-dried tomatoes
  • 1 medium zucchini, shredded
  • 2 small garlic cloves, minced
  • ½ teaspoon each salt and pepper
  • 6-8 cups (2 28-ounce jars) of your favorite tomato sauce or marinara (or use the easy marinara recipe below)
Cheesy Baked Polenta
  • 3¾ cups whole milk
  • 3¾ cups water
  • 1½ teaspoons kosher salt
  • 1½ cup polenta or grits (I used white corn polenta)
  • ¾ cup grated Roth Grand Cru (or gruyére)
  • 3 tablespoons unsalted butter, plus more for buttering the pan
Easy Marinara (optional)
  • 2 tablespoons extra virgin olive oil
  • ¼ cup minced yellow onion
  • 2 garlic cloves, minced
  • 2 (28-ounce) cans Italian crushed tomatoes
  • 1 tablespoon minced fresh basil
  • ¼ teaspoon each salt and pepper
  1. Preheat the oven to 425°F.
  2. In a large bowl, combine all of the meatball ingredients (except for the sauce) and gently mix it until just completely combined, either with a wooden spoon or your hands. Be careful not to over mix or the meatballs will be tough.
  3. Using your hands, roll the meatballs into 1- 1½-inch balls and place 1-inch apart on a large parchment-lined baking sheet.
  4. Meanwhile, prepare the polenta as directed below.
  5. Bake on the middle rack for 15-18 minutes, until cooked through (I use a meat thermometer set to 165°F to check for doneness, but the cut-in-half method works too!).
  6. When meatballs are finished, warm the marinara (or use the recipe below) in a large pot. Add the meatballs and toss to coat.
  7. Serve meatballs and marinara over a spoonful of polenta.
  1. Rub a 9x12 baking dish with a pat of butter.
  2. In a large pot, heat the milk, water, and salt over medium heat, stirring occasionally, until just simmering, but not boiling.
  3. Reduce the heat to low and slowly pour in polenta, while whisking constantly. Continue whisking until the polenta thickens to a thin porridge consistency, about 5-8 minutes.
  4. Remove from heat and stir in the cheese and butter.
  5. Pour the polenta into the prepared baking pan, smoothing out the top.
  6. Insert it into the oven on the top rack while also baking the meatballs, 15-18 minutes..
  7. When the meatballs are finished, reduce oven temperature to 325°F, lower the polenta to the middle rack, and bake for an additional 25 minutes.
  8. Serve immediately. The polenta will thicken as it cools.
Easy Marinara (optional)
  1. If making homemade marinara, heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until it softens, about 3-4 minutes. Add the garlic and cook, stirring, for an additional minute.
  2. Add the tomatoes, basil, salt, and pepper and bring to a boil. Reduce heat to a simmer and cook for an additional 5 minutes.
*I make my own gluten-free bread crumbs by drying out a chopped up loaf of gluten-free sandwich bread in the oven and pulsing it in the food processor until fine.
Recipe by Snixy Kitchen at https://www.snixykitchen.com/zucchini-gouda-turkey-meatballs-with-cheesy-baked-polenta/