Sweet and Sour Turkey Meatballs with Polenta
By joanmarie
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
Details
Cooking time 30mins
Adapted from cooking light.com
Preparation
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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