Ingredients:
 

1  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 worchestershire sauce
  3/4  cup seasoned, italian breadcrumbs
  1/3  grated parmesan cheese
  1/2  freshly, chopped parsley

      1 tbsp mustard

      1 egg white

  1.5  lb lean ground turkey

 

 

      1  tbsp olive oil

      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

 

 

 

 

 

 

 

 

 

 

10 Steps/Instructions:
 

Step 1:  Preheat oven at 400.

 

Step 2: Heat 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.

 

Step 3:  Bring up the heat to medium, deglaze pan with broth and worchestershire sauce.  You want to reduce the broth down until there is a tablespoon left, approximately 5 minutes.

 

Step 4: Once the broth has been reduced, remove from heat. I usually put it in a bowl and right into the fridge for it to cool.

 

Step 5:  At this point, I start the sauce.  Heat olive oil in a small sauce pan over medium heat. Toss the smashed garlic cloves in and let it cook for a minute.

Step 6:  Add passata and red pepper flakes to the cloves. Bring to a boil and reduce heat to a simmer. Add salt and pepper to taste. I let it simmer while I prepare the meatballs.  

 

Step 7:  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.

 

Step 8:  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.

 

Step 9:  While the meatballs cook, I prepare my polenta by slicing them into half inch discs and 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.

 

Step 10: 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.