Creamy Spinach Turkey Meatballs with Polenta: A Healthy, Flavorful Dinner Recipe

Indulge in a wholesome and delicious meal with these Creamy Spinach Turkey Meatballs served over a bed of instant polenta. This recipe combines the richness of ground turkey, the freshness of spinach and herbs, and the comfort of marinara sauce for a dish that’s both satisfying and nutritious. Perfect for a family dinner or meal prep, this recipe is packed with flavor and easy to make!

Ingredients

• 1 large handful spinach leaves
• ¼ cup roughly chopped parsley
• 8 large basil leaves
• 4 fresh sage leaves
• 2 cloves garlic, roughly chopped
• ½ teaspoon fennel seeds
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 pound ground turkey
• 1 egg
• ½ cup dried breadcrumbs
• ½ cup grated Parmesan cheese (plus more for garnish)
• 1 25.25 ounce jar DeLallo Pomodoro Fresco Marinara Sauce
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 1 9.2 ounce box DeLallo Instant Polenta
• 1 to 1 ½ cups low-fat milk (optional)

Preparation

Preheat the oven to 400°F (200°C). In a food processor, combine spinach, parsley, basil, sage, garlic, fennel seeds, kosher salt, and black pepper. Pulse until finely chopped and set aside. In a large bowl, mix ground turkey and egg gently with your hands. Add the chopped herb mixture, breadcrumbs, and Parmesan cheese, and combine thoroughly. Shape the mixture into golf ball-sized meatballs and place them on a baking sheet. Mix 2 tablespoons marinara sauce with 2 tablespoons olive oil and baste each meatball. Bake for 15-20 minutes or until golden brown and cooked through. Meanwhile, heat the remaining marinara sauce in a pot over medium heat. Prepare the instant polenta according to package instructions. For a creamier texture, whisk in milk gradually until desired consistency is reached. Season with kosher salt. Transfer the baked meatballs to the warmed marinara sauce and simmer for 3-5 minutes. Serve the meatballs over the polenta, garnished with extra Parmesan cheese. Enjoy!