Italian Turkey Meatballs

over three cheese polenta with blistered tomatoes

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • Info
    ⅗ oz. Butter
  • Info
    2 oz. Ricotta
  • Info
    1½ oz. Pecorino Cheese
  • 1 fl. oz. White Cooking Wine
  • 2 tsp. Italian Seasoning Blend
  • Info
    1 oz. Shredded Asiago Cheese
  • ½ cup Instant Grits
  • Info
    ¼ cup Italian Breadcrumbs
  • 12 oz. Ground Turkey

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    762
  • Carbohydrates
    57g
  • Fat
    36g
  • Protein
    45g
  • Sodium
    1673mg

Recipe Steps

  • 1

    Prep

    cut grape tomatoes in ½ crush the parm crisps

  • 2

    meatballs

    combine turkey with 1 t olive oil, ¼ t salt, pepper, breadcrumb, ½ of the ricotta, ⅓ of the pecorino and the italian breadcrumbs form into 8 balls medium saute pan 2 t olive oil, sear over medium high heat on two sides transfer to baking sheet, 400 degree oven for 12-14 minutes until 165 degrees

  • 3

    sauce

    in the same pan used to sear the meatballs, add the grape tomatoes and saute for 2 minutes until liquid starts to release, press lightly with a spoon to break them add white wine and reduce by ½ add ¼ c water and butter packet, shut off the heat until meatballs are done add meatballs back to pan and turn heat on low and simmer until thickened

  • 4

    making the polenta

    in a small pot add 2 cups water and ¼ t salt bring to a boil and reduce heat to medium whisk in grits and stir constantly for 5-7 minutes until thickened and the water is absorbed fold in remaining pecorino, ricotta and asiago with other butter packet and mix until melted

  • 5

    plate

    plate

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