Roasting turkey meatballs in the oven is a revelation—they turn out moist and juicy and, unlike when you cook them in a pot on the stove, you don’t have to worry that they’ll fall apart as you nudge and flip them to get them to brown on all sides. Just break out your sheet pan! Because turkey meatballs roasted over creamy polenta and topped with marinara sauce and fresh mozzarella? Revelatory.
- Preheat the oven to 400°F, with a rack in the center position. Line a sheet pan with foil or mist with cooking spray.
- Arrange the polenta rounds on the prepared pan and sprinkle each of them with a pinch each of salt and pepper.
- Using the large holes on a box grater, grate the onion into a large bowl, catching any juice that accumulates. Add the ground turkey, tomato paste, bread crumbs, Parmesan, oregano, and 1 teaspoon salt and use your hands to combine. Working gently to avoid tough meatballs (resist the urge to squeeze and pack tightly), form the meat mixture into 1½-inch meatballs.
- Place the meatballs around and on top of the polenta on the sheet pan, and mist them with cooking spray. Bake the polenta and meatballs until a thermometer inserted into the biggest meatball reads 165°F, about 20 minutes, flipping the meatballs halfway through.
- Remove from the oven, spoon the marinara sauce on top of the meatballs, and lay the fresh mozzarella on top of the sauce. Return to the oven and bake until the sauce is hot and the cheese is melted, 10 minutes longer.
- Serve hot, sprinkled with basil.
Excerpted from One Pan & Done by Molly Gilbert, copyright © 2017, published by Clarkson Potter, an imprint of Penguin Random House LLC. Photography copyright © 2017 by Aran Goyoaga.