Recipe: Porcini Turkey Meatballs with Polenta | CBC Life - Action News
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Life

Recipe: Porcini Turkey Meatballs with Polenta

A healthy but hearty meal perfect for family dinner tonight.

A healthy but hearty meal perfect for family dinner tonight

(CBC Life)

This is healthy comfort food that youll crave on colder days. The leftovers are amazing for lunch the next day too. But what leftovers?

Ingredients

  • 1lb ground turkey
  • 1 tsp fresh thyme, chopped
  • 1 garlic clove, chopped
  • cup fresh parsley, chopped
  • 1 cup bread crumbs
  • cup milk
  • cup ground porcini mushroom
  • 2 tsp salt
  • 1 tsp pepper

Instant Polenta:

  • 4 cups water
  • 1 cup polenta
  • 1 cup grated Parmesan
  • cup unsalted butter
  • Salt and pepper to taste

Mushrooms:

  • 2 portobello mushrooms, halved and sliced into 1 inch pieces
  • lb king oyster mushrooms, halved and sliced into 1 inch pieces
  • lb shiitake mushrooms, stems removed and halved
  • Olive oil
  • Salt and pepper to taste

Preparation

Meatballs:

Preheat oven to 425F degrees.

Use hands to mix all ingredients completely in a large bowl. Form mixture into golf ball-sized meatballs, about 2 inches around. Sear meatballs in olive oil, turning once until both sides are nicely golden brown. Transfer to a foil-lined baking tray, and then finish cooking in oven for 8-10 minutes.

Instant Polenta:

Bring water up to a boil in a medium pot over medium-high heat. Slowly stream in polenta and whisk to discourage lumps. Simmer for 5 minutes. Whisk in Parmesan, butter until combined.Season with salt and pepper to taste.

Mushrooms:

You can roast these mushrooms at same time as meatballs, in a 425F degree oven on the middle rack.

Place mushrooms on a baking tray, coat in olive oil, season with salt and pepper. Roast for 8-10 minutes.

To serve:

Spoon polenta onto a plate, top with some mushroom, and then with the meatballs. Grate some more Parmesan cheese on top, then drizzle with olive oil and add a sprinkling of chopped parsley.

Servings: Makes 4 servings