Sicilian-Style Turkey Meatballs

With Creamy Polenta and Tomato Ragout

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

A note about serious food allergies

Historically, polenta was considered a peasant food in Europe and early America, but nowadays it's completely gourmet. Cornmeal is whisked into a silky, buttery porridge and paired with meatballs of lean turkey and Italian spices, drizzled with a sweet tomato ragout. This dish packs restaurant-quality results without the sticker shock.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 14 oz. Ground Turkey
  • 2 Tbsp. Italian Seasoning Blend
  • 1 cup Quick-Cooking Polenta
  • Info
    0.9 oz. Butter
  • 14 oz. Diced Tomatoes, Canned
  • 2 tsp. Sugar
  • 1 oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pot
  • 1 Large Pan
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Preheat the oven to 375 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Coarsely chop garlic.

  • Step 2 - Mix the Meatballs

    Mix the Meatballs

    In a large mixing bowl, add the ground turkey, half the chopped garlic, all of the Italian Seasoning Blend, 1 tsp. salt, and 1 tsp. pepper. Mix the ingredients together with hands or a spatula.

  • Step 3 - Roast the Meatballs

    Roast the Meatballs

    Form the mixture into six meatballs (about 1 ½" in diameter) and place on the baking sheet. Roast the meatballs for 12-15 minutes, or until meatballs are firm and golden brown. Internal temperature of meatballs should reach at least 165 degrees.

  • Step 4 - Cook the Polenta

    Cook the Polenta

    Bring a medium pot with 3 cups of water and a pinch of salt to a boil. Once boiling, add the polenta, whisking constantly until water is absorbed. Reduce heat to low and stir for 5 minutes, or until polenta is soft and creamy. Remove from heat and stir the butter into the polenta. Add salt and pepper to taste and set aside.

  • Step 5 - Prepare the Ragout

    Prepare the Ragout

    Heat 1 Tbsp. olive oil in a large pan over medium heat. Add the remaining chopped garlic and sauté for 1-2 minutes, or until translucent and fragrant. Add the diced tomatoes and sugar to the pan and stir together. Let simmer for 5-10 minutes over low heat. Salt and pepper to taste and cover until ready to serve.

  • Step 6 - Plate the Dish

    Plate the Dish

    Ladle a dollop of polenta onto the plate. Top the polenta with three meatballs. Spoon the ragout over the meatballs. Finish the dish by garnishing with baby arugula and a fresh crack of black pepper.