Sweet and Sour Turkey Meatballs with Polenta

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Sweet and Sour Turkey Meatballs with PolentaRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

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.

Serves 4 (serving size: 1/2 cup polenta, 5 meatballs, and about 2 tablespoons sauce)


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3 cups unsalted chicken stock (such as Swanson)
1/4 teaspoon kosher salt
3/4 cup stone-ground polenta
1 tablespoon unsalted butter
1 1/4 pounds 93% lean ground turkey
2 tablespoons dark sesame oil
Cooking spray
1/4 cup water
1/4 cup unsalted ketchup
2 tablespoons Sriracha (hot chile sauce)
1 1/2 tablespoons oyster sauce
1 1/2 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 1/4 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.

Created date

January 2016

Nutritional Information

Calories 428
Fat 19.2 g
Satfat 5.3 g
Monofat 6.7 g
Polyfat 5.8 g
Protein 34 g
Carbohydrate 30 g
Fiber 2 g
Cholesterol 89 mg
Iron 4 mg
Sodium 673 mg
Calcium 20 mg
Sugars 5 g
Est. Added Sugars 3 g