Baked Turkey Meatballs with Polenta and Marinara

Ingredients

• Spinach

  Raw

  1 cup or 30g

• Parsley

  Raw

  ¼ cup or 15g

• Basil

  Fresh

  8 leaf, whole or 4g

• Garlic

  Raw

  2 cloves, minced or 6g

• Fennel seed

  Spices

  ½ tsp, whole or 1g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Ground turkey

  Poultry food products, raw

  1 lb or 454g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Parmesan cheese

  Low sodium

  ½ cup, grated or 50g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  4 cup or 1.03kg

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Polenta

  Holland & Barrett

  8 oz or 227g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Bread crumbs

  Dry, grated, plain

  ½ cup or 54g

Directions

1. Preheat the oven to 400°F.
2. In a food processor, pulse spinach, parsley, basil, sage, garlic, fennel seeds, salt, and pepper until finely chopped. Set aside.
3. In a large bowl, gently combine ground turkey and egg. Add the herb mixture, breadcrumbs, and Parmesan cheese. Mix until combined and shape into meatballs.
4. Mix 2 tablespoons of tomato sauce with 2 tablespoons of olive oil and baste the meatballs.
5. Bake meatballs for 15-20 minutes until cooked through and golden brown.
6. Heat marinara sauce in a pot over medium heat and prepare polenta according to package instructions. For creamier polenta, whisk in milk until desired consistency.
7. Transfer meatballs to marinara sauce and cook for 3-5 minutes. Serve over polenta with additional Parmesan cheese.

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