Zucchini Gouda Turkey Meatballs with Cheesy Baked Polenta
recipe by: Sarah Menanix
yields: 6-8 servings
5 from 5 reviews
Ingredients
Meatballs
1½poundsdark ground turkey
1cupfine dry bread crumbs*
1large egg
⅔cuppacked Roth's Vintage Van Gogh® Gouda, aged gouda
3tablespoonsminced shallot, about 2-3 small shallots
2tablespoonpacked finely chopped fresh basil
2tablespoonchopped sun-dried tomatoes
1medium zucchini, shredded
2small garlic cloves, minced
½teaspooneach salt and pepper
6-8cups(2 28-ounce jars) of your favorite tomato sauce or marinara (or use the easy marinara recipe below)
Cheesy Baked Polenta
3¾cupswhole milk
3¾cupswater
1½teaspoonskosher salt
1½cuppolenta or grits, I used white corn polenta
¾cupgrated Roth Grand Cru, or gruyére
3tablespoonsunsalted butter, plus more for buttering the pan
Easy Marinara (optional)
2tablespoonsextra virgin olive oil
¼cupminced yellow onion
2garlic cloves, minced
2(28-ounce) cans Italian crushed tomatoes
1tablespoonminced fresh basil
¼teaspooneach salt and pepper
INSTRUCTIONS
Meatballs
Preheat the oven to 425°F.
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.
Using your hands, roll the meatballs into 1- 1½-inch balls and place 1-inch apart on a large parchment-lined baking sheet.
Meanwhile, prepare the polenta as directed below.
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!).
When meatballs are finished, warm the marinara (or use the recipe below) in a large pot. Add the meatballs and toss to coat.
Serve meatballs and marinara over a spoonful of polenta.
Polenta
Rub a 9x12 baking dish with a pat of butter.
In a large pot, heat the milk, water, and salt over medium heat, stirring occasionally, until just simmering, but not boiling.
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.
Remove from heat and stir in the cheese and butter.
Pour the polenta into the prepared baking pan, smoothing out the top.
Insert it into the oven on the top rack while also baking the meatballs, 15-18 minutes..
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.
Serve immediately. The polenta will thicken as it cools.
Easy Marinara (optional)
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.
Add the tomatoes, basil, salt, and pepper and bring to a boil. Reduce heat to a simmer and cook for an additional 5 minutes.
Notes
*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.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.