Turkey Meatballs with Polenta & Broccoli Kit

What You Get

Baby broccoli

Turkey meatball mix (see note below)

Polenta

Milk

Lemon

Grated Parmesan cheese

What You'll Need

Salt and freshly ground pepper

Olive oil or butter

Dry white wine or chicken broth (optional)

Step 1

Bring a pot of salted water to a boil. Trim the broccoli. Roll the turkey into meatballs, about the size of large golf balls, and set on a plate. (They may be a bit sticky, but you can rub a little olive oil between your palms.)

Step 2

Add the broccoli to the boiling water and blanch until tender, 4 to 5 minutes. Drain the broccoli and transfer it to a plate. Drizzle lightly with olive oil, sprinkle with salt, and set aside.

Step 3

Return the pot to the stove, and bring 3 cups water and a pinch of salt to a simmer. In a bowl, combine 1 cup polenta, 1 cup milk, and a pinch of salt and let soak. When the water is simmering, whisk in the polenta, along with the soaking liquid. Turn down the heat to low, cover, and simmer until tender, stirring occasionally, 10 minutes. Remove from the heat and whisk in 1 tablespoon olive oil and ½ teaspoon salt.

Step 4

Meanwhile, in a sauté pan over medium-high heat, warm 2 tablespoons olive oil. When the oil shimmers, add the meatballs and cook until browned on the first side, 5 minutes. Flip and cook until browned on the second side, 3 minutes. Transfer to a plate and set aside.

Step 5

Return the pan to the heat and add ½ cup wine, broth, or water, stirring to scrape up any browned bits from the bottom of the pan. Simmer until the liquid has reduced by about half, 5 minutes. Add 1 tablespoon butter and swirl until melted and glossy. Return the meatballs to the pan and stir gently to coat. Finish with a squeeze of lemon.

Step 6

Spoon the polenta into bowls, top with the meatballs and sauce, and place the broccoli on the side. Sprinkle with the cheese, grind with pepper, and serve warm.