Baked Turkey Meatballs with Polenta and Marinara

Ingredients

• Spinach

  Raw

  1 cup or 30g

• Parsley

  Raw

  4 tbsp or 15g

• Basil

  Fresh

  8 leaf, whole or 4g

• Sage

  Freshdirect

  1 tablespoon or 2g

• Garlic

  Raw

  2 cloves, minced or 6g

• Fennel seed

  Spices

  ½ tsp, whole or 1g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Bread crumbs

  Dry, grated, plain

  2 oz or 57g

• Parmesan cheese

  Shredded

  8 tbsp or 40g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  4 cup or 1.03kg

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Polenta

  Holland & Barrett

  8 oz or 227g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

Directions

1. Preheat the oven to 400°F and line a sheet pan with parchment or lightly oil it.
2. In a food processor, pulse the spinach, parsley, basil, sage, garlic, fennel seeds, salt, and pepper until finely chopped and cohesive.
3. In a large bowl, gently mix the ground turkey and egg. Add the herb mixture, breadcrumbs, and Parmesan and mix just until combined. Form into evenly sized meatballs.
4. Stir 2 tablespoons marinara with olive oil and brush over the meatballs.
5. Bake until browned and cooked through, 15–20 minutes, or until an instant-read thermometer in the center reads 165°F.
6. Meanwhile, warm the remaining marinara in a saucepan over medium heat. Cook the polenta according to package directions; whisking in the milk for a creamier texture.
7. Transfer the baked meatballs to the marinara and simmer 3–5 minutes to coat. Serve over polenta.