Sweet and Sour Turkey Meatballs with Polenta
from “Cooking Light”
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 servings4 calories428 addedJanuary 2020
- 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
- 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.
- 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.
- 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