A few weeks ago we celebrated my mom’s birthday and I decided to make meatballs with polenta. Half of it went according to plan.
I had never tried to cook polenta before so I didn’t know how long I was supposed to cook it for since it never seemed to thicken. This resulted in a very thick polenta cooked for over an hour with me stirring frequently. I had also never tasted polenta so I didn’t realize how tasteless it was!
The meatballs, however, where much better. My brother made them and they tasted amazing. (The sauce was able to cover the bland taste of polenta).
I also made some matcha tarts for dessert. It tasted okay, but I believe it would’ve been better if I hadn’t accidentally boiled the cashew nuts…
Jasper's Turkey Meatballs
My brother made these meatballs and they are delicious! Please look at the ingredients for the meatballs and the sauce since some come up for both of them.
1 pound minced turkey
1/2 onion, finely diced (keep the other half for the sauce)
5 garlic cloves, minced
Handful of parsley, chopped
1 tbsp. dijon mustard
1/3 cup parmesan cheese, grated
1/3 cup milk
1 1/2 large onions, diced
3 garlic cloves, diced
1 can tomato sauce
1 can diced tomatoes
2 cloves, smashed
2 tbsp. dried oregano
2 bay leaves, rinsed
Pepper and salt
- Meatballs: Mix all the meatball ingredients together, then press them into round balls. Refrigerate.
- Sauce: Brown the onions and garlic in a large pot over medium heat, stirring constantly. Add in the tomato sauce, diced tomatoes, cloves, oregano, bay leaves, pepper and salt. When the sauce starts to boil, add in the meatballs. Cover with a lid and then mix after a few minutes, carefully pushing the meatballs in the sauce.
- Cook for 20 minutes on medium heat with the lid on, then simmer for an hour.
- This is best served with pasta.