Turkey And Porcini Meatballs With Rosemary And Polenta Recipe Recipe

Name: Turkey And Porcini Meatballs With Rosemary And Polenta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms; 1 pound ground dark meat turkey; 1/2 egg, beaten; 2 tablespoons milk; 1/4 cup breadcrumbs; 1 1/4 cups finely grated Pecorino Romano, divided; 1 tablespoons chopped fresh rosemary leaves, plus 1 whole stem fresh rosemary; 4 tablespoons chopped flat leaf parsley, divided; 3 medium cloves garlic, finely chopped (about 1 tablespoon); 1 tablespoon olive oil; 2 cups; 1 cup dry polenta

Servings: persons

1 ounce dried porcini mushrooms
1 pound ground dark meat turkey
1/2 egg, beaten
2 tablespoons milk
1/4 cup breadcrumbs
1 1/4 cups finely grated Pecorino Romano, divided
1 tablespoons chopped fresh rosemary leaves, plus 1 whole stem fresh rosemary
4 tablespoons chopped flat leaf parsley, divided
3 medium cloves garlic, finely chopped (about 1 tablespoon)
1 tablespoon olive oil
2 cups
1 cup dry polenta

1
In a small bowl, soak the porcini mushrooms in 1 cup of recently boiled water for 15 minutes. Once the mushrooms are reconstituted, finely chop and reserve the soaking water. Adjust oven rack to 6 inches below broiler element and preheat broiler to high.
2
In a large bowl, gently mix together half of the chopped porcini mushrooms, turkey, egg, milk, breadcrumbs, 1/4 cup Pecorino Romano, 1 tablespoon rosemary, 2 tablespoons parsley, garlic, and olive oil until just combined. Roll the mixture into 12 equal-sized balls, and place on a parchment-lined rimmed baking sheet. Broil for 10 minutes.
3
Meanwhile, place the remaining mushrooms and their liquid, rosemary stem, remaining parsley, and marinara sauce in a medium skillet over low heat. Place the broiled meatballs directly in the sauce, and simmer over medium-low heat until the meatballs are cooked through and the sauce has visibly reduced to the consistency of a thick ragu, 10 to 15 minutes.
4
Meanwhile, bring 5 cups of water to a boil over high heat. Whisk in polenta in a thin steady stream and cook, stirring constantly until creamy and hydrated. Whisk in 1 cup of Pecorino Romano and season to taste with salt. Serve polenta with meatballs and sauce.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms, 1 pound ground dark meat turkey, 1/2 egg, beaten, 2 tablespoons milk, and more.

Yes, Turkey And Porcini Meatballs With Rosemary And Polenta Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey And Porcini Meatballs With Rosemary And Polenta Recipe

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