Turkey and Porcini Meatballs with Rosemary and Polenta
- 1 ounce dried porcini mushrooms
- 1 pound ground dark meat turkey
- 1/2 egg, beaten
- 2 tablespoons milk
- 1/4 cup breadcrumbs
- 1 1/4 cups finely grated Pecorino Romano, divided
- 1 tablespoons chopped fresh rosemary leaves, plus 1 whole stem fresh rosemary
- 4 tablespoons chopped flat leaf parsley, divided
- 3 medium cloves garlic, finely chopped (about 1 tablespoon)
- 1 tablespoon olive oil
- 2 cups marinara sauce
- 1 cup dry polenta
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Flat leaf parsley (4 tablespoons)
- Garlic (3 medium cloves)
- Porcini mushrooms, dried (1 ounce)
- Rosemary, fresh leaves (1 tablespoons)
- Meat
- Dark meat turkey, ground (1 pound)
- Condiments
- Marinara sauce (2 cups)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Pasta & Grains
- Polenta, dry (1 cup)
- Bread & Baked Goods
Breadcrumbs (1/4 cup)
- Dairy
- Milk (2 tablespoons)
- Pecorino romano (1 1/4 cups)
- Refrigerated
- Egg (1/2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 27, 2012 (7 months ago).
35 people saved this recipe.
