Baked Turkey Meatballs with Creamy Polenta and Marinara

These heathy, easy to make meatballs are made lighter with lean ground turkey, spinach, and fresh herbs, then baked up and served with creamy polenta and zesty marinara for a restaurant-worthy meal at home!


  • 1 large handful spinach leaves
  • ¼ cup roughly chopped parsley
  • 8 large basil leaves
  • 4 fresh sage leaves
  • 2 cloves garlic, roughly chopped
  • ½ teaspoon fennel seeds
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound ground turkey
  • 1 egg
  • ½ cup dried breadcrumbs
  • ½ cup grated Parmesan cheese, plus more for garnish
  • 1 25.25 ounce jar of DeLallo Pomodoro Fresco Marinara Sauce
  • 3 tablespoons DeLallo Extra Virgin Olive Oil
  • 1 9.2 ounce box DeLallo Instant Polenta
  • 1 to 1½ cups low-fat milk (optional)


  1. Preheat the oven to 400 degrees F.
  2. Combine the spinach, parsley, basil, sage, garlic, fennel seeds, kosher salt and freshly ground black pepper in the bowl of a food processor and pulse until very finely chopped. Set aside.
  3. Place the ground turkey and egg in a large mixing bowl and use your hands to gently combine the turkey and egg but be careful not to overwork. Add the finely chopped spinach and herb mixture, breadcrumbs and parmesan cheese and mix with your hands until thoroughly combined then shape into golf ball-sized meatballs and place on a baking sheet.
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