Say so long to spaghetti with this low-calorie take on the ultimate Italian dish:
1⁄2 tsp fennel seeds1⁄2 Tbsp olive oil1 cup dried polenta, prepared according to package instructionsCombine the sirloin, turkey, egg, parsley, Parmesan, fennel seeds, and 3⁄4 teaspoon salt in a large mixing bowl.
Squeeze the excess milk from the bread and add to the bowl. Use your hands to gently mix the ingredients together.Place the meatballs in a baking dish and bake for 25 minutes, until nicely browned all over.Add the onion, garlic, and pepper flakes and cook for about 3 minutes, until the onion is soft and translucent.Transfer the meatballs straight from the oven to the sauce.
Cook for at least 10 minutes , turning the meatballs so that all parts have a chance to simmer in the sauce. Serve the meatballs and sauce over soft polenta, topped with a bit of chopped parsley and grated Parmesan.
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