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Sweet and Sour Turkey Meatballs with Polenta


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Rate this recipe 4.3/5 (3 Votes)


  • 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


Cooking time 30mins
Adapted from cooking


Step 1

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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