These Italian Turkey Meatballs over Cheese Polenta totally represent my cooking style. Comfort food, turkey for my wife and complimentary sauces.
The complimentary sauces have become my favorite unique feature to bring to my dishes. I like to add sauces to add different flavors, textures and colors to my recipes. These meatballs are topped with a pesto and sit on a bed of marinara sauce. And how about the cheese polenta at the base of this dish.
Expanding on the preceding paragraph, the flavors are packed in the complimentary pieces of this dish. The polenta has some nice salty, creamy mozzarella. The MARINARA is chunky and deep in its flavor. The PESTO is rich in flavor and its green color.
The meatballs are pretty traditional. I have substituted coconut milk for milk. I always have coconut milk in the house in lieu of dairy milk. You will not notice this difference. I also used SOURDOUGH BREAD, which I make weekly, for the bread crumbs. I did kick up the flavor and spice by adding some turkey Italian sausage to the ground turkey. It is finished off with fresh Italian parsley, tomato paste, grated parmesan, minced garlic and eggs.
The cast of characters.
The building of the meatballs.
The Italian Turkey Meatballs over Cheese Polenta.
Italian Turkey Meatballs over Cheese Polenta
- 3 Lbs Ground Turkey
- 1 Lb Italian Turkey Sausage
- 1/2 Loaf Sourdough Bread pulsed in food processor
- 1 Bunch Fresh Italian Parsley chopped
- 3 Whole Eggs beaten
- 3 Cloves Garlic chopped
- 1 Tbsp Tomato Paste
- 1/4 Cup Coconut Milk
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 1/4 Cup Grated Parmesan cheese
Pulse the sourdough bread in a food processor and set aside.
Combine all the ingredients in a bowl. Mix well. Take a small ice cream scooper and make golf ball sized meatballs. Roll in your hands and place on to a baking tray. Once complete, place in a 325 degree oven for 25 - 30 minutes.
Serve over cheese polenta, marinara sauce and top with pesto.