Turkey Meatballs on Polenta
Turkey meatballs on polenta - Great family dinner idea!
Healthy, because
Even smarter
Nutritional values
The secondary plant compound lycopene from tomatoes can reduce the risk of stroke. In addition, together with other antioxidants, it protects the body's cells from harmful free radicals.
If you like, you can also prepare twice the amount of turkey meatballs and freeze half of them - then you will always have a gluten-free family meal on hand.
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 24.1 μg | (54 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 982 mg | (25 %) | ||
| Calcium | 500 mg | (50 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 3 ½ ozs Parmesan
- 16 ozs milk (low fat)
- salt
- 1 ¾ ozs butter
- 7 ozs Polenta (corn grits)
- 1 onion
- 18 ozs Ground turkey
- peppers
- 3 Tbsps olive oil
- 1 shallot
- 2 garlic cloves
- ½ tsp Red pepper flakes
- 1 Tbsp Tomato paste
- 14 ozs chunky tomatoes (can)
- 5 ozs gluten free Vegetable broth
- ½ handful basil leaves
Kitchen utensils
Preparation steps
Grate the Parmesan cheese. Boil 16 ounces water with milk, 1 tsp salt, and butter. Add the cornmeal, stirring vigorously, and stir over low heat for 20 minutes until the polenta separates from the bottom. Then mix in 3 Tablespoons Parmesan, season to taste, and keep warm.
Peel onion, finely dice, and mix well with minced meat, 3 Tablespoons Parmesan, salt, and pepper in a bowl. Form balls that are about 1-1.5 inches from the mixture. Heat 2 Tablespoons olive oil in a frying pan. Fry the balls for 6-7 minutes on all sides, turning over medium heat, then remove.
Peel shallot and garlic, finely dice both and fry lightly in a pan in the remaining oil over medium heat. Add chili flakes and tomato paste and fry briefly, then pour in tomatoes and broth. Season everything with salt and pepper and simmer on low heat for 15 minutes, adding the meatballs back after 10 minutes. Wash the basil and pat dry.
Arrange polenta on plates. Spread the turkey meatballs with the sauce on top. Grind everything with pepper, sprinkle with remaining Parmesan and serve garnished with basil.
