Because I didn’t get enough meatballs last week…
I made a few tweaks, mostly out of laziness. This was my first time making polenta from scratch as opposed to pulling it out of a pre-formed tube so I focused on doing the polenta correctly so the meatballs were a little more haphazardly formed.
Habanero Turkey Meatballs
- 1/2 medium onion, chopped
- 5 cloves garlic, minced
- 2 habaneros, minced
- 1 lb. ground turkey
- 1/4 C bread crumbs (I used gluten-free breadcrumbs)
- 1/3 C milk (I used unsweetened almond)
- 1 large egg, lightly beaten
Preheat over to 400*.
Combine all ingredients in a small bowl and form 12-14 meatballs. Place on a lined and greased cookie sheet.
Bake for 20-25 minutes until cooked through.
Kale Basil Polenta
Sues originally had the basil in with the meatballs but I thought it would be more flavorful mixed in with the polenta. It turned out excellent!
- 1 T olive oil
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 1 bunch kale (I used a blend of chard and kale, any greens will work!)
- 1/4 cup basil
- 4 1/2 C water
- 2 C milk (unsweetened almond milk)
- 1 1/2 C polenta
- 3 T butter
- 4 T shredded parmesan + 1 T for garnish
Heat a large saucepan over medium. Once hot, add oil and sauté onion for 3-4 minutes until translucent. Stir in garlic and greens. Sauté until greens are wilted.
Transfer greens to a food processor, add basil, and process until smooth. Set aside.
In the same pot, heat water and milk to a rolling boil. Stir in polenta and reduce heat to medium. Whisk continually until polenta is cooked through, about 15 minutes.
Stir in pureed greens, butter and parmesan.