The Lightest Turkey and Ricotta Meatballs with Tomato Sauce and Cheese Polenta

Name: The Lightest Turkey and Ricotta Meatballs with Tomato Sauce and Cheese Polenta
Cook time: 30 min
Total time: 30 min
Yield: 12 servings
Ingredients: 500 g Mince; 1 Egg yolk; 150 g Ricotta; 120 g Breadcrumbs; Salt; Pepper; 1 handful Parsley; 2 cloves Garlic; 50 g Parmesan; 1 pinch Chilli flakes; 1 tbsp Olive oil; 1/2 Red onion; 1 clove Garlic; Salt; Pepper; 400 g Tomatoes; 80 g Polenta; 250 ml Milk; 250 ml Chicken stock; 60 g Parmesan; 30 g Butter; Basil; Parmesan

Spring has sprung! Or at least it feels that way and the change in the seasons brings a change in food and a change in mood.

Cook

30m

The Lightest Turkey and Ricotta Meatballs with Tomato Sauce and Cheese Polenta

Spring has sprung! Or at least it feels that way and the change in the seasons brings a change in food and a change in mood.

Cook

30m

Ingredients

Method

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Step 1

Simply mix together the mince, ricotta, garlic, parsley, parmesan, egg yolk and breadcrumbs. Season well with salt and pepper and the chilli flakes. You want to mix it well and squish it together well. The ricotta is soft and we don’t want these meatballs to fall apart so you want to be quite firm and make sure the meatballs are compacted.

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For

500

Mince (chicken, turkey, pork)

Egg yolk

150

Ricotta

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Made it?

Autumn,

Comfort Food,

Healthy-ish,

Spring,

Summer,

Winter,

Under 30 Minutes

Comments

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Dinner Tonight Reader

3 years ago

Hi there! Do you freeze the meatballs before cooking or after? I'd like to do a double batch, looks so yummy!

Margie

3 years ago

Hi! I would freeze them before you cook them. Shape them and then freeze spread out on a baking tray, once frozen pop into a freezer bag for easy storage. Then you can defrost them and cook as per the recipe 💖