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Turkey Meatballs with Creamy Polenta, Carrots and Pan Sauce
recipe
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Brooklyn
Turkey Meatballs with Creamy Polenta, Carrots and Pan Sauce
Micole Rondinone
Micole Rondinone
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$1.00
This is the perfect holiday recipe that uses just one pot and one pan, combining all the savory winter flavors you love. Herbaceous turkey meatballs are complemented by creamy polenta with parmesan and finished with a pan sauce and carrots.
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You Need

3-5 Servings
  • 2+3/4 cups bone broth (or any broth)
  • 1+1/2 cups half-and-half
  • 1/2 cup water
  • 1 tsp salt
  • Black pepper
  • 1 cup coarse ground polenta
  • 1 Tablespoon unsalted butter
  • 1 cup grated fresh parmesan
  • 2-4 sprigs of fresh thyme
  • A drizzle of good olive oil
  • 1 lb ground turkey
  • 2 tsps herbs de provence
  • 1 tsp garlic powder
  • 1.5 tsp salt
  • dash smoked paprika
  • 1 large finely minced shallot
  • 4-6 small multi-color carrots, ideally no more than 1 inch in diameter
  • 1-2 sprigs fresh rosemary, or use dried instead

    • How To

    1. In a pot add 2 cups bone broth, 1 cup half-and-half and 1/2 cup water. Bring to a boil over medium heat.
    2. Once boiling, add coarse ground polenta. Season with 1 tsp salt & a few cranks black pepper. Turn down the heat to low and simmer, stirring occasionally to prevent burning on the bottom, for 15-20 minutes.
    3. At the end add 1/2 cup of fresh grated parmesan and 1 tbsp of unsalted butter. Mix in a glug of good olive oil and the little leaves from 2 sprigs of fresh thyme. Put on a lid and set aside off the heat, just keeping it warm.
    4. Season the ground turkey in a bowl: add 2 tsps herbs de provence, 1 tsp garlic powder and 1.5 tsp salt with a dash of smoked paprika. Mix to evenly distribute spices and roll 12-15 small meatballs.
    5. Heat a stainless steel pan until water droplets dance on the surface. Immediately add a glug of olive oil & about half the meatballs, with space in between meatballs. Don’t overcrowd the pan. Cook without disturbing on the first side for 3 mins until brown and golden then flip.
    6. Cook another 4-5 minutes on the second side, until golden and meatballs are cooked to 165F internal temp. Remove cooked meatballs and place in a covered bowl or Tupperware while you cook the remaining raw meatballs.
    7. Once all meatballs are cooked, remove from the pan and turn down the heat to medium to make a quick pan sauce.
    8. To the pan add 1 med-large finely minced shallot and sweat 4-5 minutes, scraping up the brown fond from the bottom of the pan. Then add 3/4 cup broth and thinly sliced carrots.
    9. Then put on a top to steam carrots 4-5 mins. You should be able to put a fork in them while retaining a little bite.
    10. Reheat and loosen polenta as needed with a bit of broth or milk.
    11. Finally remove the top from the pan with the carrots, turn the heat to low and add 1/2 cup of cream, fresh thyme and 1 sprig of fresh rosemary sprig. Stir to combine, loosening with water or broth as needed. Season with salt to taste, remove rosemary sprig.
    12. Serve meatballs over the creamy polenta, drizzled with the pan sauce and more fresh parmigiano.