Ingredients
4 portions
| 750g | ground turkey | |
| ½ | onion, diced | |
| ½ cup | Pastene Italian Flavoured Breadcrumbs | |
| 1 | egg | |
| ½ tsp | salt | |
| 1 tsp | paprika | |
| 1 | garlic clove, grated | |
| Pastene Extra Virgin Olive Oil | ||
| 3 cups | chicken broth | |
| ½ cup | polenta | |
| 3 Tbsp | butter | |
| ¼ cup | grated parmesan | |
| 2 tsp | fresh thyme | |
| 125g | soft goat cheese log | |
| salt and pepper to taste | ||
| 1 cup | apple juice | |
| ½ tsp | cornstarch | |
| 1 cup | Pastene Gourmet Ketchup with Italian Herbs | |
| ½ cup | brown sugar | |
| 2 tsp | Worcestershire sauce | |
| ¼ tsp | liquid smoke | |
| 1 | garlic clove, grated |
Directions
Prep Time: 35 minutes Cook time: 30 minutes
- Preheat oven to 350°F.
- In a large bowl, mix turkey, onion, breadcrumbs, egg, salt paprika and garlic together. Shape into 1.5” balls.
- Spread a little olive oil on a large baking sheet, arrange meatballs and bake 20 minutes.
- Meanwhile, in a saucepan, bring broth to a boil over medium-high heat. Add polenta and stir 2 to 3 minutes, until very creamy. Stir in butter, parmesan, thyme, and crumbled goat cheese. Gently stir with a spatula. Add salt and pepper to taste. Keep warm.
- In a bowl, whisk together apple juice, cornstarch, ketchup, brown sugar, Worcestershire sauce, liquid smoke, and grated garlic.
- Pour sauce into a large non-stick skillet and heat 2 minutes, stirring with a wooden spoon. Transfer meatballs to skillet and cover in sauce.
- Plate the creamy polenta and top with meatballs and sauce.
