Balsamic Turkey Meatballs with Creamy Polenta

Make it

Instructions

1. 01

   Prepare the meatball mixture

   Set an oven rack 6 inches below the broiler and place a large oven-safe skillet, a medium saucepan, a mixing bowl, a plate, a cutting board, and a chef’s knife within reach. In the bowl, combine 1 lb ground turkey, 1 each egg, 0.5 cup plain breadcrumbs, 0.25 cup grated Parmesan cheese, 2 each garlic cloves (peeled and finely minced), 1 tsp Italian seasoning, 0.75 tsp kosher salt, and 0.25 tsp black pepper. Mix gently with clean hands just until no dry crumbs remain; do not compact the mixture. With damp hands, form 16 equal golf-ball-size meatballs and place them on the plate. Wash your hands thoroughly after handling the raw turkey. | Why: Gentle mixing keeps the meatballs tender, while even sizing helps them cook at the same rate.

2. 02

   Brown and sauce the meatballs

   Heat the large oven-safe skillet over medium heat for 2 minutes. Add 1 tbsp olive oil and swirl to coat. Arrange the meatballs in a single layer and brown for 6 to 8 minutes, turning carefully every 2 minutes, until well colored on several sides; transfer them to the plate. Add 1 each yellow onion (finely chopped) to the skillet and cook for 4 minutes, stirring, until softened. Stir in 2 tbsp tomato paste for 1 minute until it darkens slightly. Add 28 oz crushed tomatoes, 1 tbsp balsamic vinegar, and 0.25 tsp kosher salt; scrape up the browned bits. Return the meatballs and any juices to the skillet. Bring the sauce to a gentle simmer, cover, reduce heat to medium-low, and cook for 12 minutes, until the centers reach 165°F on an instant-read thermometer. | Why: Browning builds savory depth, and the covered simmer gently finishes the meatballs while seasoning the sauce.

3. 03

   Cook the polenta

   While the sauce simmers, bring 3 cup low-sodium chicken broth to a boil in the medium saucepan over medium-high heat. Slowly whisk in 1 cup quick-cooking polenta. Reduce heat to low and cook for 5 minutes, whisking often, until thick, smooth, and pulling away from the sides of the pan. Remove from the heat and stir in 0.5 cup whole milk, 1 tbsp unsalted butter, and 0.25 cup grated Parmesan cheese until glossy. Cover to keep warm. If it becomes too thick before serving, whisk in a splash of hot water. | Why: Adding polenta gradually and whisking often prevents lumps and creates a creamy texture.

4. 04

   Top and broil

   Uncover the skillet and turn off the burner. Scatter 1 cup shredded low-moisture mozzarella cheese evenly over the sauced meatballs. Turn the broiler to high. Once it is hot, place the skillet on the prepared rack and broil for 2 to 4 minutes, watching continuously, until the cheese is melted, bubbling, and browned in spots. Use an oven mitt to remove the skillet and rest it on a heatproof surface; keep the handle covered with the mitt or a dry towel as a reminder that it is hot. | Why: A brief broil gives the topping a bubbly, golden finish without overcooking the meatballs.

5. 05

   Garnish and serve

   Let the skillet stand for 3 minutes. While it rests, rinse, dry, and thinly slice 0.25 cup fresh basil leaves. Taste the polenta and sauce separately, then adjust only with salt and pepper if needed. Divide the warm polenta among 4 shallow bowls, spoon four meatballs and sauce over each portion, and finish with the basil. Serve immediately. | Why: A short rest settles the sauce, while fresh basil adds a clean contrast to the rich, cheesy skillet.