Turkey meatballs with creamy polenta

Oct 03, 2020
This mouthwatering dinner is perfect for any occasion. Source: Supplied.

This delicious dish was shared with Starts at 60 by Dr Catherine Itsiopoulos for her new book The Heart Health Guide. Not only are they mouthwateringly good but they’re also fairly easy to whip up!

These turkey meatballs flavoured with fresh coriander are perfect as finger food for parties or, as shown here, a hearty meal served on creamy polenta. You can serve them up to family and friends or simply enjoy them all to yourself!


  • Meatballs
  • 300 g turkey (or chicken) mince
  • 2 tablespoons extra-virgin olive oil, plus extra for frying
  • 1 onion, finely chopped
  • 1 tomato, grated
  • 2 tablespoons gluten-free breadcrumbs
  • 1 garlic clove, finely chopped
  • 1 tablespoon finely grated ginger
  • 2–3 coriander sprigs, finely chopped
  • Sea salt and freshly ground black pepper
  • Creamy polenta
  • 4 cups (1 litre) boiling water
  • 1 cup (190 g) fine polenta (white polenta if you can find it)
  • 2 tablespoons extra-virgin olive oil
  • Optional: 1/2 teaspoon garlic powder or 1 garlic clove, crushed
  • 1/2 cup (60 g) grated kefalograviera


  1. Line a baking tray with baking paper. Using clean hands, mix all the meatball ingredients together in a large bowl.
  2. Lightly oil your hands, then roll the meat mixture into balls the size of large marbles. Place these on the prepared tray, cover, then place in the refrigerator for about 1 hour.
  3. Half an hour before you’re ready to serve, make the creamy polenta. Pour the boiling water into a heavy-based saucepan, place over a high heat and season generously with salt. With the water at a rolling boil, whisk in the polenta, then turn the heat down to medium–low and continue whisking until the polenta has thickened.
  4. Cover the pan with a lid, and stir the polenta every 5–10 minutes. Cook for 30 minutes, then remove from the heat. Beat in the olive oil, garlic (if using) and cheese, then cover again to keep warm.
  5. Meanwhile, heat the extra olive oil in a large frying pan over a medium heat and fry the meatballs for about 8 minutes, or until golden on all sides – keep an eye on them. Test one to check it’s cooked through – the juices should be clear.
  6. Serve the meatballs with the creamy polenta, a green salad and the Beetroot, tahini and yoghurt dip on page 112, if you like. Scatter over the baby kale and kefalograviera (if using).

The Heart Health Guide by Dr Catherine Itsiopoulos, Published by Macmillan, RRP $34.99, Photography by Rob Palmer.

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