My meatball addiction knows no bounds. If made correctly, meatballs are actually so much lighter than meat by itself. Pillowy, more delicate, easier to portion-adjust. And so versatile and easy to throw together.
This is my "Tuscan-inspired" meatball ragu over polenta. Rustic and comforting. Full of the woodsy twang of rosemary and the earthy punch of porcini mushrooms. And it couldn't be easier.
Just throw all the meatball ingredients in a bowl—lean turkey, fresh rosemary, dried porcini mushrooms, Pecorino Romano cheese—and gently mix together and form into balls. Then the meatballs are simmered in a gussied-up bought tomato sauce, and poured over creamy quick-cooking polenta.
It's comforting and hearty, but because of the way we cook the polenta and the turkey (as opposed to beef) in the meatballs, it's actually really light. I serve it with a big green salad.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.