Sweet and Sour Turkey Meatballs with Polenta

This Asian twist on an Italian-style favorite just plain works. The four sauce ingredients create an instant, incredibly balanced barbecue-type lacquer, full of vinegar and chile punch, caramel notes, and umami richness.

 Healthy Weeknight servings4 calories428 added2020

• 3 cups unsalted chicken stock
• ¼ teaspoon kosher salt
• ¾ cups stone-ground polenta
• 1 tablespoon unsalted butter
• 1¼ pounds 93% lean ground turkey
• 2 tablespoons dark sesame oil
• ¼ cup water
• ¼ cup unsalted ketchup
• 2 tablespoons Sriracha (hot chili sauce)
• 1½ tablespoons oyster sauce or fish sauce
• 1½ teaspoons Worcestershire sauce

1. Bring stock and salt to a boil in a medium saucepan over medium-high heat. Gradually add polenta, stirring constantly with a whisk. Reduce heat, and simmer 25 minutes or until liquid is absorbed and polenta is thickened. Add butter, stirring until melted.
2. Combine turkey and sesame oil in a medium bowl. Divide and shape turkey mixture into 20 meatballs. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add meatballs to pan; cook 6 minutes, turning to brown on all sides. Remove meatballs from pan. Add ¼ cup water and remaining ingredients to pan, stirring with a whisk; bring to a boil. Return meatballs to pan. Cover, reduce heat, and simmer 5 minutes or until meatballs are done.
3. Serve over polenta with Sesame Sautéed Spinach.

Nutrition

calories428 total fat19.2g saturated fat5.33g polyunsaturated fat5.8g monounsaturated fat6.7g cholesterol89mg total carbohydrates30g dietary fiber2g sugars5g protein34g sodium673mg iron4mg