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1. Stir the breadcrumbs and milk together in a large bowl and let soak for 5 minutes until a paste forms.
0.5 cup Fresh breadcrumbs,
0.2 cup Whole milk
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2. Finely mince 2 garlic cloves and add to the bowl with the ground turkey, egg, half of the Parmigiano-Reggiano, parsley, oregano, fennel seeds, 1.5 tsp of the salt and the black pepper. Mix gently with your hands until just combined, then roll into 16 meatballs about 4 cm (1.5 inches) wide.
500 g Ground turkey (thigh, not breast),
1 piece Egg,
0.4 cup Parmigiano-Reggiano, finely grated, divided,
2 clove Garlic,
3 tbsp Fresh flat-leaf parsley, finely chopped,
1 tsp Dried oregano,
0.5 tsp Fennel seeds, lightly crushed,
1.5 tsp Fine sea salt, divided,
0.5 tsp Black pepper
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3. Heat 2 tablespoons of the olive oil in a large deep skillet over medium-high heat. Brown the meatballs in batches for about 6 minutes total, turning, until golden on all sides. Transfer to a plate; they will finish cooking in the sauce.
2 tbsp Extra virgin olive oil, divided
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4. Reduce the heat to medium and add the remaining 2 tablespoons olive oil to the same skillet. Cook the carrot and celery for 4 minutes until softened, then thinly slice the remaining 2 garlic cloves and cook for 30 seconds until fragrant.
2 clove Garlic,
2 tbsp Extra virgin olive oil, divided,
1 piece Carrot, finely grated,
1 piece Celery stalk, finely diced
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5. Pour in the white wine, scraping up the browned bits, and simmer for 2 minutes until reduced by half. Add the crushed tomatoes, chili flakes and 0.5 tsp of the salt, and bring to a gentle simmer.
0.5 tsp Fine sea salt, divided,
0.5 cup Dry white wine,
1 can Canned crushed tomatoes,
0.2 tsp Chili flakes
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6. Nestle the meatballs into the sauce, cover partially and simmer gently for 20 minutes, turning once, until cooked through to 74°C (165°F) and the sauce is thick. Tear in the basil at the end.
10 piece Fresh basil leaves
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7. While the meatballs simmer, bring the water and the remaining 0.5 tsp salt to a boil in a medium pot. Slowly whisk in the polenta in a steady stream, then reduce the heat to low and cook, stirring often, for 5 minutes (or per package directions) until thick and creamy.
0.5 tsp Fine sea salt, divided,
1 cup Instant polenta (coarse cornmeal),
4 cup Water
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8. Off the heat, stir the butter and the remaining Parmigiano-Reggiano into the polenta. Spoon the polenta into warm bowls, top with the meatballs and sauce, and finish with a drizzle of olive oil if desired.
0.4 cup Parmigiano-Reggiano, finely grated, divided,
4 tbsp Extra virgin olive oil, divided,
2 tbsp Unsalted butter
