Turkey meatballs in Mediterranean sauce with grilled polenta

A healthy and delicious meal in less than an hour.


  • 2 + 1 + 1 tablespoon
  • olive oil
  • 250 g of ground turkey
  • 1 small onion
  • 2 + 3 cloves garlic
  • handful of fresh chives or parsley
  • 5 large tomatoes
  • 100g mozzarella
  • handful fresh basil
  • oregano, salt, pepper
  • cups instant corn grits
  • 3 cups water


Start with the polenta. Cook it according to the instructions on the bag (the ratio of water and polenta is 3: 1), then pour it in an oil-coated mold and align the surface. Cool down to room temperature and place in the refrigerator for two hours.
After two hours, cut into pieces if desired, and coat each piece with a little olive oil. Bake on a hot grill pan for about 3 minutes on each side, ie. until the appearance of “grill lines”.
Wash the tomatoes and blanch for 1 minute in boiling water. Peel the rind and cut the tomatoes into small cubes.
Put the ground turkey in a bowl, mix with finely chopped onion, two cloves of finely chopped garlic, chives or parsley and season with salt and pepper. Create a walnut-sized balls and place them on a plate. Let them stand for 20 minutes.
Then fry on all sides in two tablespoons of olive oil, about 5-7 minutes. When they are fine and crispy on all sides, remove them and put them on a plate.
In a pan, add another tablespoon of olive oil and then fry the three cloves of garlic cut into slices. Be careful not to burn the garlic, add the tomatoes and simmer for 5 minutes. Then add salt and pepper and add the oregano (dried or fresh).
Add the meat in the pan  and cook all together for 10-15 minutes, until the tomatoes are completely soft. Finally, add the basil and mozzarella sliced . Serve the polenta and meatballs in sauce while they are still hot, with a green salad. Good apetite!

Turkey meatballs in Mediterranean sauce with grilled polenta1




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