Zucchini shreds keep these turkey meatballs moist while buttery, rich Roth Gouda intensifies the flavor. By: Sarah Menanix, SnixyKitchen
- For the Meatballs:
- 1 1/2 pounds ground turkey
- 1 cup fine dry bread crumbs*
- 1 egg
- 2/3 cup (3 ounces) Roth Gouda cheese, shredded
- 3 tablespoons minced shallots
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons chopped sundried tomatoes
- 1 zucchini, shredded
- 2 small garlic cloves, minced
- 1/2 teaspoon each salt and pepper
- 6 to 8 cups (2, 28-oz jars) of your favorite marinara sauce (or use the recipe below)
- For the Cheesy Baked Polenta:
- 3 3/4 cups (30 ounces) whole milk
- 3 3/4 cups (30 ounces) water
- 1 1/2 teaspoons kosher salt
- 1 1/2 cup polenta or grits
- 3/4 cup (3 ounces) grated Roth Grand Cru® cheese
- 3 tablespoons unsalted butter, plus additional for buttering the pan
- For the Easy Marinara (optional):
- 2 tablespoons extra virgin olive oil
- 1/4 cup minced yellow onion
- 2 garlic cloves, minced
- 2 (28-oz) cans Italian crushed tomatoes
- 1 tablespoon minced fresh basil
- 1/4 teaspoon each salt and pepper
For the Meatballs:
- Heat oven to 425°F.
- In large bowl, combine all meatball ingredients and gently mix until completely combinedwith wooden spoon or your hands. Do not overmix or the meatballs will be tough.
- Using your hands, roll the meatballs into 1- 1½-inch balls. Place 1-inch apart on a large parchment-lined baking sheet. Refrigerate.
For the Polenta:
- Butter 9×12 inch baking dish.
- In large pot, heat milk, water and salt over medium heat, stirring occasionally, until just simmering.
- Reduce heat to low; slowly pour in polentawhile whisking constantly. Continue whisking until polenta thickens to a thin porridge consistency, about 5-8 minutes.
- Remove from heat and stir in grated Roth Grand Cru® Cheese and butter.
- Pour polenta into prepared baking dish, smoothing top.
- Place polenta on rack in top-of-oven position. Place reserved meatballs on rack in low oven position. Bake simultaneously 15-18 minutes. Remove baked meatballs when cooked through and reduce oven temperature to 325°F. Lower polenta to center oven rack. Bake additional 2 5 minutes.
- Meanwhile, warm purchased or homemade marinara sauce. Add baked meatballs and warm through.
- Remove polenta from oven. Place meatballs and marinara sauce over spoonfuls of baked polenta. Serve immediataely. (Polenta will thicken as it cools a bit.
For the Easy Marinara (optional):
- If making homemade marinara, heat olive oil in large pot over medium heat. Add onion and cook, stirring, until it softens, about 3-4 minutes. Add garlic and cook, stirring, for an additional minute.
- Add tomatoes, basil, salt, and pepper; bring to a boil. Reduce heat to simmer and cook an additional 5 minutes.
Note: Make your own breadcrumbs by drying out a chopped up loaf of sandwich bread in the oven and pulsing it in the food processor until fine.