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!

Ingredients

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

Ingredients

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

Preparation

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.

Preparation

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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