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Baked Turkey Meatballs w/ Simple Spicy Tomato Sauce and Barbecue Polenta

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  • recipe image cover






Sweet baked turkey meatballs served in a simple spicy tomato Sauce on a bed of crispy, barbecued polenta. Top it with fresh basil and shaved parmesan cheese.


Calories (per serving)370
Total Fat16 g25%
Saturated Fat4 g22%
Monounsaturated Fat4 g
Polyunsaturated Fat1 g
Trans Fat0 g
Cholesterol127 mg42%
Sodium937 mg39%
Potassium117 mg3%
Total Carbohydrate25 g8%
Dietary Fiber2 g8%
Sugars5 g
Protein32 g65%


1.5 lb lean ground turkey
2 tbsp olive oil
1 large finely chopped, onion
3 minced garlic cloves
1 tbsp freshly, chopped thyme
1 tbsp dried oregano
1/2 tbsp salt
1/4 tbsp ground pepper
1/3 chicken broth (or vegetable broth)
1 tbsp Worcestershire sauce
3/4 cup seasoned, Italian breadcrumbs
1/3 grated parmesan cheese
1/2 freshly, chopped parsley
1 tbsp mustard
1 egg white
2 crushed garlic cloves
1 tsp red pepper flakes
2 cup tomato passata
salt and pepper to taste
500 g prepared polenta roll (1 roll)
freshly chopped basil
shaved parmesan cheese
* Click to ingredient to choose one


Preheat oven at 400.
Heat 1 tbsp olive oil in a pan on medium-low heat. Slow cook the onions until they start to brown, about 5 minutes. Add garlic, oregano, thyme, salt and pepper. Stir until aromatic, about 30 seconds.
Bring up the heat to medium, deglaze pan with broth and Worcestershire sauce. You want to reduce the broth down until there is a tablespoon left, approximately 5 minutes.
Once the broth has been reduced to a tbsp amount, remove from heat. Set aside in the fridge.
Start the tomato sauce by heating up 1 tbsp olive oil in a small sauce pan over medium heat. Toss the smashed garlic cloves in and let it cook for a minute.
Add passata and red pepper flakes to the cloves, season with salt and pepper. Bring to a boil and reduce heat to a simmer while preparing meatballs..
In a bowl, combine turkey, breadcrumbs, parmesan, parsley, mustard, egg white and cooled onion mixture. Mix thoroughly with wooden spoon or by hand. If you find the mixture too dry, add more egg whites, if too wet, more breadcrumbs.
Line a baking sheet with parchment paper and spray with cooking oil. Form meatballs to the size of golf balls. Bake for 25 minutes, turning once halfway through.
While the meatballs cook, prepare polenta by slicing into half inch discs, brushing them lightly with oil. Cook them on medium-high heat on the barbecue, 3 minutes each side. Alternatively, you can broil them in the oven, for a minute or two on each side, but keep an eye on them.
Now all of your components should be done! To serve, place meatballs in the sauce and spoon them over the polenta. Top with freshly chopped basil and shaved parmesan.