Prep time: 35 min
Ready in: 53 min- 1 hour
Serves: 4
Ingredients:
1 large handful spinach
1/4 c. parsley- roughly chopped
8 large basil leaves
4 fresh sage leaves
2 cloves garlic- roughly chopped
1/2 tsp. fennel seeds
1 tsp. salt
1/2 tsp. pepper
1 tsp. ground turkey (for Recipe Club, Jen made one batch with turkey and one with beef)
1 egg
1/2 c. breadcrumbs
1/2 c. Parmesan cheese- grated (plus more for garnish
1 tsp. salt
1/2 tsp. pepper
1 tsp. ground turkey (for Recipe Club, Jen made one batch with turkey and one with beef)
1 egg
1/2 c. breadcrumbs
1/2 c. Parmesan cheese- grated (plus more for garnish
1 (25.25 oz.) jar marinara sauce
3 T. olive oil
1 (9.2 oz.) box instant polenta
1- 1 1/2 c. low-fat milk (optional)
Directions:
- Preheat oven to 400
- Combine spinach, parsley, basil, sage, garlic, fennel seeds, salt, and pepper in bowl of a food processor
- Pulse until very finely chopped
- Set aside
- Place ground turkey and egg in a large mixing bowl and gently combine, being careful not to overwork
- Add spinach and herb mixture, breadcrumbs, and parmesan cheese and mix with until thoroughly combined
- Shape into golf ball-sized meatballs and place on a baking sheet
- Mix 2 T. marinara sauce with 2 T. olive oil
- Baste each meatball with marinara-oil mixture
- Bake meatballs until cooked through and golden brown, about 15- 20 min
- Meanwhile, heat marinara sauce in a large pot over medium heat
- Prepare polenta according to package directions
- If you prefer your polenta thick and chunky the polenta is done
- For a creamier polenta, whisk in 1/2 c. milk at a time until polenta is desired consistency
- Season polenta with salt, to taste
- Transfer cooked meatballs to warmed marinara sauce and cook for 3- 5 min
- Serve meatballs over cooked polenta with more Parmesan cheese
*Jen found recipe here
3 T. olive oil
1 (9.2 oz.) box instant polenta
1- 1 1/2 c. low-fat milk (optional)
Directions:
- Preheat oven to 400
- Combine spinach, parsley, basil, sage, garlic, fennel seeds, salt, and pepper in bowl of a food processor
- Pulse until very finely chopped
- Set aside
- Place ground turkey and egg in a large mixing bowl and gently combine, being careful not to overwork
- Add spinach and herb mixture, breadcrumbs, and parmesan cheese and mix with until thoroughly combined
- Shape into golf ball-sized meatballs and place on a baking sheet
- Mix 2 T. marinara sauce with 2 T. olive oil
- Baste each meatball with marinara-oil mixture
- Bake meatballs until cooked through and golden brown, about 15- 20 min
- Meanwhile, heat marinara sauce in a large pot over medium heat
- Prepare polenta according to package directions
- If you prefer your polenta thick and chunky the polenta is done
- For a creamier polenta, whisk in 1/2 c. milk at a time until polenta is desired consistency
- Season polenta with salt, to taste
- Transfer cooked meatballs to warmed marinara sauce and cook for 3- 5 min
- Serve meatballs over cooked polenta with more Parmesan cheese
*Jen found recipe here
No comments:
Post a Comment