Skillet Turkey Meatballs with Creamy Polenta and Herb-Roasted Zucchini

Preheat oven to 425°F (220°C).

Finely mince 2 cloves of garlic and finely chop the parsley. Grate the parmesan cheese if not pre-grated.

In a large bowl, combine 1 pound ground turkey, 1/3 cup breadcrumbs, 1 large egg, 2 minced garlic cloves, 3 tablespoons chopped parsley (reserve the rest for garnish), 1/4 cup grated parmesan cheese, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.

Form the mixture into 16 meatballs, about 1.5 inches in diameter, and set aside.

Wash the zucchini, trim the ends, and cut into 1/2-inch thick half-moons. Place on a baking sheet.

Strip leaves from 2 sprigs of thyme and 1 sprig of rosemary. Mince the remaining garlic clove.

Toss the zucchini with 1 tablespoon olive oil, minced garlic clove, thyme leaves, rosemary leaves, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Spread zucchini in a single layer on the baking sheet and place in the oven. Roast for 20-25 minutes, stirring halfway through, until golden brown and tender.

While the zucchini is roasting, heat a large cast iron or non-stick skillet over medium-high heat. Add 2 tablespoons olive oil.

Once oil is hot, add the meatballs to the skillet, being careful not to overcrowd (work in batches if necessary). Sear for 2-3 minutes on each side until nicely browned all over, about 8-10 minutes total. Transfer meatballs to a plate.

In the same skillet with the fond (browned bits), add the diced onion and cook for 3-4 minutes until softened.

Add the crushed tomatoes, chicken broth, dried oregano, red pepper flakes, and remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bring to a simmer and cook for 5 minutes to thicken slightly.

Return the meatballs to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover, and simmer for 10-12 minutes until meatballs are cooked through (internal temperature of 165°F).

While the meatballs simmer, prepare the polenta. In a medium saucepan, bring 3 cups of water to a boil with 1/4 teaspoon salt.

Slowly whisk in 1 cup polenta in a steady stream, whisking constantly to prevent lumps.

Reduce heat to low and cook, stirring frequently with a wooden spoon, for about 15-20 minutes until thick and creamy.

Remove polenta from heat and stir in 2 tablespoons butter and remaining 1/4 cup parmesan cheese until melted and incorporated.

To serve, spoon creamy polenta onto plates, top with meatballs and sauce, and add roasted zucchini alongside. Garnish with remaining chopped parsley.