Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
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)
- 14 oz. Ground Turkey
- 14 oz. Diced Tomatoes, Canned
- 1 cup Quick-Cooking Polenta
- 1 oz. Baby Arugula
- 2 tsp. Sugar
- 2 Tbsp. Italian Seasoning Blend
- 2 Garlic Cloves
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) Wq4kb1P4
You Will Need
- Olive Oil
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Pot
- 1 Large Pan
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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.
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.
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.
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.
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.
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.
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