Instructions
Follow the steps and taste along the way.
Prepare the turkey meatballs
In a bowl, combine the ground turkey, egg, breadcrumbs, smoked paprika, cumin, black pepper, and 2 g of salt. Divide the mixture into 16 equal portions and shape them into balls with damp hands. Finely dice the onion, cut the bell pepper into small cubes, and mince the garlic.
Brown the meatballs
Heat 15 ml of olive oil in a large pan over medium-high heat. Brown the meatballs for 6 to 8 minutes, turning them as you go so they color on all sides. They do not need to be fully cooked through yet; transfer them to a plate.
Make the sauce base
Add the remaining 15 ml of oil, the onion, and the bell pepper to the same pan. Cook over medium heat for 7 to 8 minutes, until the pepper softens and begins to color slightly around the edges. Stir in the garlic and tomato paste and cook for 1 more minute.
Finish cooking the meatballs in the sauce
Add the chopped tomatoes and stir. Return the meatballs and any juices they have released to the pan, cover, and simmer over low heat for 12 to 15 minutes. The sauce should bubble gently and thicken; the largest meatball should reach at least 74 °C (165 °F) in the center.
Cook the polenta
While the meatballs simmer, bring 800 ml of water and 3 g of salt to a boil in a saucepan. Gradually whisk in the polenta, reduce the heat, and stir for 3 to 5 minutes, until thick and smooth. Follow the cooking time on the package as well; let the finished polenta stand for 2 minutes.
Finish and serve
Stir the lemon juice and chopped parsley into the sauce. The lemon's acidity balances the sweetness of the bell pepper and tomatoes; the sauce should taste bright, not sharply sour. Divide the polenta among plates and serve the meatballs and sauce on top.
