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Nutrition Facts
Serving Size 276 g
(Approx. 8 Servings)
Amount Per Serving
Calories 260 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 210 mg 9%
Total Carbohydrate 26 g 9%
Dietary Fiber 4 g 16%
Sugars 8 g
Protein 17 g
Vitamin A 80% Iron 15%
Vitamin C 20% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Turkish Turkey Meatballs with Polenta

Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
8  People


Recipe makes 8 Servings

1/4 Tsp coriander, ground
1 Tsp cumin, ground
1/2 Tsp cinnamon
1 Tbsp olive oil
6 Oz parsnips, peeled and roughly chopped
6 Oz carrots, peeled and roughly chopped
1/2 cup(s) red onion, diced
1/4 cup(s) dried apricots, chopped
1/4 cup(s) raw cashews
18 Oz Red Spoon Crushed Tomatoes with Garlic
16 Oz extra lean ground turkey
1/2 cup(s) panko bread crumbs
4 Tbsp cilantro, chopped and divided
2 cup(s) low sodium chicken stock
1/2 cup(s) dry polenta
3 Tbsp nonfat Greek yogurt
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Combine spices in a small bowl.
Place olive oil in a large nonstick skillet over medium heat. Add parsnips, carrots, red onions, apricots, and cashews. Cook several minutes until carrots and parsnips are tender.
Add tomatoes, half of spice blend and 1/2 cup of water to parsnip mixture. Allow sauce to come to a boil, then quickly reduce heat to a low simmer.
Meanwhile, place turkey, bread crumbs, half of cilantro, and remaining half of spice mixture in a bowl and mix until well incorporated.
Form turkey mixture into small golf ball sized meatballs and nestle in simmering sauce. Cook 5 minutes, then turn meatballs and cover. Cook an additional 5 minutes.
While meatballs are cooking, bring chicken broth to a boil in a medium saucepan. Pour in polenta, whisking constantly until thickened. Remove from heat.
Remove meatballs from sauce and set aside. Add in remaining cilantro and yogurt. Stir to combine.
To plate, divide and spoon polenta evenly in 4 shallow bowls. Top with 3/4 cup of veggie sauce mixture and 3 - 4 meatballs. Serve immediately.



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