Sweet and Sour Turkey Meatballs

This recipe sounded intriguing and it was certainly a deviation from our usual dinners.
The spice of the meatballs balances nicely with the creamy polenta and the sweet sauce.
I also made the sesame sauteed spinach (as shown) and it’s a great way to add some veggies and color to the dish!


3 cups unsalted chicken stock

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
1 1/2 tablespoons oyster sauce
1 1/2 teaspoons Worcestershire sauce

Sesame Sauteed Spinach


1 tablespoon dark sesame oil
16 ounces fresh baby spinach
1/4 teaspoon freshly ground black pepper
2 teaspoons toasted sesame seeds


1.Heat a large skillet over medium-high heat.  Add oil to pan; swirl to coat.

2. Add spinach to pan in batches; cooking each batch until it just begins to wilt before adding more to the pan.

3. Stir in pepper and sprinkle with sesame seeds.


1. Bring stock and salt to a boil in a medium saucepan over medium-high heat.

2. While stock mixture is coming to a boil, combine turkey and sesame oil in a bowl and shape into about 20 meatballs.

3. Gradually add polenta to stock mixture, stirring constantly with a whisk. Reduce heat, and simmer 25 minutes or until liquid is absorbed and polenta is thickened.

4. Heat a large skillet over medium-high heat.  Coat pan with cooking spray.  Add meatballs to pan; cook (at least) 6 minutes, turning to brown on all sides.

5. Add butter to polenta once thickened, stirring until melted.

6. Remove meatballs from pan.

7. Add 1/4 cup water and remaining ingredients to pan, stirring with a whisk; bring to a boil.

8. Return meatballs to pan. Cover, reduce heat, and simmer 5 minutes or until meatballs are done. Serve over polenta (with spinach optionally.)


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