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    You are in: Home / Recipes / Turkey and Porcini Meatballs With Rosemary and Polenta Recipe
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    Turkey and Porcini Meatballs With Rosemary and Polenta

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    DrGaellon's Note:

    Adapted from a recipe by Kerry Saretsky at Serious Eats.

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    Units: US | Metric


    1. 1
      Cover dried porcinis with boiling water and set aside for at least 15 minutes. Drain, reserving soaking liquid, and chop finely.
    2. 2
      Preheat broiler to high. Remove turkey meat from bone; discard bone and skin. Cut turkey into large chunks, 2-3". Spread on cookie sheet in one layer, and place in freezer for 30 minutes. Transfer partially frozen turkey to food processor. Process in 1-second pulses, 15-20 pulses, until roughly ground.
    3. 3
      Transfer turkey to a large bowl. Add half the chopped porcinis, egg, milk, panko, 1/4 c grated Pecorino cheese, chopped rosemary, half the chopped parsley, garlic and olive oil. Mix gently but thoroughly. Form into 16 meatballs, each about 1.2 ounces. Line a cookie sheet with parchment or Silpat. Place meatballs onto cookie sheet and broil 10 minutes.
    4. 4
      Meanwhile, in a large saucepan, combine remaining mushrooms, reserved soaking liquid, remaining parsley, marinara sauce and rosemary stem. Simmer over medium heat. Meanwhile, bring 4 cups water and salt to a boil in a large pot.
    5. 5
      Transfer meatballs to sauce, and stir to coat. Continue to simmer, uncovered, until meatballs are cooked through and sauce is thick, 10-15 minutes.
    6. 6
      Whisk polenta in a thin steady stream into boiling water. Whisk constantly until polenta is fully hydrated, and thick and creamy. Off heat, whisk in remaining 1 cup Pecorino. Serve meatballs and sauce over polenta.

    Ratings & Reviews:


    Nutritional Facts for Turkey and Porcini Meatballs With Rosemary and Polenta

    Serving Size: 1 (608 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 500.3
    Calories from Fat 165
    Total Fat 18.4 g
    Saturated Fat 4.5 g
    Cholesterol 104.0 mg
    Sodium 1557.8 mg
    Total Carbohydrate 52.8 g
    Dietary Fiber 6.9 g
    Sugars 12.2 g
    Protein 30.8 g

    The following items or measurements are not included:

    pecorino romano cheese


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