Turkey And Porcini Meatballs With Rosemary And Polenta Recipes

TURKEY MEATBALLS WITH CHEESY POLENTA

Steps:

• Mix the egg and 1/4 cup polenta in a large bowl; let sit 5 minutes. Add the turkey, ricotta, 2 tablespoons each parmesan and parsley, the chopped garlic, 1/2 teaspoon salt and a few grinds of pepper; mix with your hands until combined. Form into eight 1 1/2-inch meatballs.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning, until lightly browned, about 5 minutes. Transfer to a plate. Add the sliced garlic to the skillet and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and red pepper flakes and bring to a boil. Reduce the heat to medium and return the meatballs to the skillet. Simmer, stirring occasionally, until the meatballs are cooked through, about 10 minutes. Stir in the remaining 2 tablespoons parsley and season with ¼ teaspoon salt and a few grinds of pepper.
• Meanwhile, bring 4 cups salted water to a boil. Reduce the heat to medium low and add the remaining 3/4 cup polenta. Cook, stirring constantly, until the water is absorbed and the polenta is soft and creamy, 7 to 8 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. Top each serving of polenta with the meatballs and sauce.

PERCIATELLI WITH MEATBALLS AND TOMATO-PORCINI SAUCE

Steps:

• Place mushrooms in small bowl. Pour 2 cups hot water over; soak 30 minutes to soften. Remove mushrooms from water; squeeze liquid from mushrooms back into bowl. Chop mushrooms; reserve liquid.
• For sauce:
• Heat olive oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 8 minutes. Add rosemary and crushed red pepper; stir 30 seconds. Add tomatoes and 1 cup chopped porcini. Pour in mushroom liquid, leaving sediment in bowl. Bring to boil. Reduce heat; simmer 20 minutes.
• Meanwhile, prepare meatballs:
• Place bread in medium bowl. Pour milk over. Let stand until bread is very soft, about 15 minutes. Squeeze milk from bread; place bread in large bowl. Add veal, sausage, 3/4 cup cheese, egg, rosemary, salt, pepper and remaining porcini mushrooms. Using hands, blend veal mixture thoroughly.
• Pour oil into heavy large skillet to depth of 1/4 inch; heat over medium-high heat. Working in batches, form veal mixture into 1 1/2-inch balls; add to skillet. Cook until brown, about 4 minutes. Using slotted spoon, transfer meatballs to paper towels; drain.
• Add meatballs to tomato sauce. Simmer until sauce thickens and meatballs are just cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, bring to simmer, stirring frequently.)
• Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter. Spoon sauce and meatballs over. Serve, passing additional cheese separately.