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Zucchini Gouda Turkey Meatballs with Cheesy Baked Polenta

Sarah Menanix
  • minutes
  • Serves 6 to 8

INGREDIENTS

1 1/2

lbs Ground turkey, dark

3 tbsp

Basil, fresh

2

Garlic cloves, small

2

Garlic cloves

2 28 ounce cans

Italian crushed tomatoes

3 tbsp

Shallot

2 tbsp

Sun-dried tomatoes

1/4 cup

Yellow onion

1

Zucchini

1

Egg, large

1 1/2 cups

Polenta or grits

6 cups

Your favorite tomato sauce or marinara

1 1/2 tsp

Kosher salt

3/4 tsp

Salt and pepper

2 tbsp

Olive oil, extra virgin

1 cup

Bread crumbs, fine dry

3 tbsp

Butter, unsalted

2/3 cup

Roth's vintage van gogh gouda

3 3/4 cups

Whole milk

3 3/4 cups

Water

¾ cup grated Roth Grand Cru (or gruyére)