Turkey Meatballs in Roasted Tomato, Sweet Pepper and Capers Sauce with Soft Corn Polenta and Avocado Radish Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the Roma tomatoes and sweet red pepper on a tray, toss with 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper. Roast for 20 minutes, until the tomatoes are browned and soft.

2. 2

   Meanwhile, make the meatballs. In a bowl combine the ground turkey, half of the white onion, half of the garlic, half of the cilantro, the egg, the pre-cooked cornmeal, cumin, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Shape into 16 even meatballs.

3. 3

   Heat 1 tablespoon olive oil in a wide skillet over medium heat. Brown the meatballs for 5 to 6 minutes, turning to sear several sides. Transfer them to a plate; they do not need to be fully cooked yet.

4. 4

   Transfer the roasted tomatoes, roasted sweet pepper, and 120 ml / 1/2 cup chicken broth to a blender. Blend carefully into a rustic sauce.

5. 5

   In the same skillet, add the remaining 1 tablespoon olive oil, the rest of the white onion, and the rest of the garlic. Cook for 3 minutes until softened. Stir in the tomato paste and cook 1 more minute. Add the blended sauce, capers, the remaining oregano, 240 ml / 1 cup chicken broth, 1/2 teaspoon salt, and the remaining black pepper.

6. 6

   Return the meatballs to the skillet. When the sauce reaches a gentle simmer, lower the heat and cook covered for 15 minutes, until the meatballs are fully cooked and juicy.

7. 7

   For the polenta, bring the remaining 120 ml / 1/2 cup chicken broth together with 480 ml / 2 cups water to a boil in a medium pot. Add 1/2 teaspoon salt. Slowly pour in the yellow cornmeal while whisking constantly to prevent lumps. Cook over low heat for 12 to 15 minutes, stirring often.

8. 8

   Stir the sweet corn, butter, and half of the fresh cheese into the polenta. Cook 2 more minutes until tender and creamy. If needed, add a splash of hot water to adjust the texture.

9. 9

   In a small bowl combine the avocado, radishes, lime juice, honey, the remaining cilantro, and a pinch of salt. Toss gently so the avocado keeps its shape.

10. 10

    Serve a bed of soft polenta on each plate, top with the meatballs and plenty of sauce, and finish with the remaining fresh cheese. Serve with the avocado and radish salad on the side.