Recipe: Porcini Turkey Meatballs with Polenta

This is healthy comfort food that you’ll crave on colder days. The leftovers are amazing for lunch the next day too. But… what leftovers? 

Ingredients

• 1lb ground turkey
• 1 tsp fresh thyme, chopped
• 1 garlic clove, chopped
• ¼ cup fresh parsley, chopped
• 1 cup bread crumbs
• ¼ cup milk
• ¼ cup ground porcini mushroom
• 2 tsp salt
• 1 tsp pepper

Instant Polenta:

• 4 cups water
• 1 cup polenta
• 1 cup grated Parmesan
• ½ cup unsalted butter
• Salt and pepper to taste

Mushrooms:

• 2 portobello mushrooms, halved and sliced into 1 inch pieces
• ½ lb king oyster mushrooms, halved and sliced into 1 inch pieces
• ½ lb shiitake mushrooms, stems removed and halved
• Olive oil
• Salt and pepper to taste

Preparation

Meatballs:

Preheat oven to 425F degrees.

Use hands to mix all ingredients completely in a large bowl. Form mixture into golf ball-sized meatballs, about 2 inches around. Sear meatballs in olive oil, turning once until both sides are nicely golden brown. Transfer to a foil-lined baking tray, and then finish cooking in oven for 8-10 minutes.

Instant Polenta:

Bring water up to a boil in a medium pot over medium-high heat. Slowly stream in polenta and whisk to discourage lumps. Simmer for 5 minutes. Whisk in Parmesan, butter until combined. Season with salt and pepper to taste.

Mushrooms:

You can roast these mushrooms at same time as meatballs, in a 425F degree oven on the middle rack. 

Place mushrooms on a baking tray, coat in olive oil, season with salt and pepper. Roast for 8-10 minutes.

To serve:

Spoon polenta onto a plate, top with some mushroom, and then with the meatballs. Grate some more Parmesan cheese on top, then drizzle with olive oil and add a sprinkling of chopped parsley.