Turkey meatballs with polenta and chard

30 min · 2 servings · 671 kcal

Theresa Aigner · @aignerkocht

Meatballs normally get their moisture from bread and their flavour from onion, and neither is available. Grated cheese and a lot of marjoram do it instead, and they hold together better than the bread version.

Ingredients

• turkey mince300 g
• polenta100 g
• swiss chard150 g
• egg1 pc
• alpine cheese40 g
• lactose free milk300 ml
• garlic infused olive oil1 tbsp
• marjoram1 to taste
• salt1 to taste
• black pepper1 to taste

Instructions

1. Mix the mince with the egg, half the cheese, plenty of marjoram, salt and pepper. Roll small balls, about a walnut each, and chill them while the polenta starts.
2. Bring the milk and 200 ml of water to a simmer with salt, rain in the polenta whisking, and cook eighteen minutes on the lowest heat.
3. Brown the meatballs in the infused oil on all sides, six or seven minutes, then cover the pan and give them three more to cook through.
4. Slice the chard stalks thin and shred the leaves. Add the stalks to the meatball pan for two minutes, then the leaves for one.
5. Beat the rest of the cheese into the polenta and serve the meatballs and chard on top with the pan juices.

Per serving