This meal is one part comfort food, one part convenience meal and one part week night meal that could double as a meal to serve when company comes over. No one will know that this recipe for turkey meatballs was done in thirty minutes!
An easy weeknight meal that features turkey meatballs looks and tastes like you spent hours in the kitchen. In reality, it was on the table in less than 30 minutes with the help of turkey meatballs from Shady Brook Farms
- 1 Package Shady Brook Farms Italian Style Cheese Stuffed Meatballs
- Jar Marinara Sauce (28 oz.)
- 1 Cup Pollenta
- 5 Cups Chicken Stock
- 1 1/2 Cups Mozzerella Cheese
- 1/4 Cup Parmesan Cheese
- Parsley for garnish
Why Shady Brook Farms?
Shady Brook Farms turkeys are raised without growth-promoting antibiotics, hormones and steroids. All three of these points are what I look for when I am purchasing meat for my family. Additionally, Shady Brook Farms turkeys are raised by more than 700 independent family farmers trained on animal handling practices that meet or exceed industry standards. Meet the amazing family farmers who raise our wholesome turkeys at 700reasons.com!
In a heavy bottom pot, over medium heat, heat a heavy drizzle of olive oil and start to brown the turkey meatballs on all sides.
Don’t turn them until they willingly let go of the pan.
If they willingly let go of the pan, that means they have taken on a nice color and a bit of a crust.
Turn and brown them on all sides.
While you are waiting for the meatballs to brown, gather the other ingredients.
I freshly shred the parmesan cheese but if you have cheese in the green can, that will work in a pinch. I just love the freshly shredded cheese.
Additionally you will want to gather 1 1/2 cups mozzarella cheese and 5 cups of chicken stock.
Water or milk can be substituted but I suggest the chicken stock or turkey stock, if you can find it, for the layers of flavor it will infuse into the polenta.
Double Cheesy Creamy Polenta
In a heavy bottom sauce pan, bring the 5 cups of chicken stock to a boil.
Slowly whisk in the polenta into the boiling water so it does not clump.
Lower the heat to medium and simmer for 30 minutes, stirring briskly every few minutes so it doesn’t stick to the pan.
After 30 minutes turn off the heat and stir in the cheeses.
If the polenta is too thick, add a splash of stock or milk to thin it out.
While the polenta is cooking, add a jar of marinara sauce to the meatballs and simmer, continuing to cook the meatballs.
Make sure the internal temperature of the turkey meatballs reaches a temperature of 165.
For serving family style, pour the double cheesy creamy polenta in a large serving bowl and top with the cheese stuffed turkey meatballs.
Pour the marinara over everything and top with a sprinkling of fresh chopped flat leaf parsley.
And cheese IN the turkey meatballs?! I swoon.
The perfect bite.
Sauce, cheesy polenta and turkey meatball.
This recipe will be in HEAVY rotation in your weekly meal plan.
Enjoy these other recipes featuring Shady Brook Farms Turkey: