Sweet and Sour Turkey Meatballs with Polenta

Photo by Joanmarie J.

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups unsalted chicken stock (such as Swanson)

  • 1/4

    teaspoon kosher salt

  • 3/4

    cup stone-ground polenta

  • 1

    tablespoon unsalted butter

  • 1 1/4

    pounds 93% lean ground turkey

  • 2

    tablespoons dark sesame oil

  • Cooking spray

  • 1/4

    cup water

  • 1/4

    cup unsalted ketchup

  • 2

    tablespoons Sriracha (hot chile sauce)

  • 1 1/2

    tablespoons oyster sauce

  • 1 1/2

    teaspoons Worcestershire sauce

Directions

1. Bring stock and salt to a boil in a medium saucepan over medium-high heat. Gradually add polenta, stirring constantly with a whisk. Reduce heat, and simmer 25 minutes or until liquid is absorbed and polenta is thickened. Add butter, stirring until melted. 2. Combine turkey and sesame oil in a medium bowl. Divide and shape turkey mixture into 20 meatballs. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add meatballs to pan; cook 6 minutes, turning to brown on all sides. Remove meatballs from pan. Add 1/4 cup water and remaining ingredients to pan, stirring with a whisk; bring to a boil. Return meatballs to pan. Cover, reduce heat, and simmer 5 minutes or until meatballs are done. Serve over polenta.

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