Turkey, Pine Nut, and Currant Meatballs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 20 minutes; Cook: 16 minutes; Total time: 36 minutes. Ingredients:
1 pound ground turkey breast |
3/4 cup fresh breadcrumbs |
1/4 cup dried currants |
1/4 cup fresh basil leaves |
2 large garlic cloves, finely chopped |
2 tablespoons chopped pine nuts, toasted |
4 tablespoons finely grated parmesan cheese, divided |
1/4 teaspoon freshly ground black pepper |
1 1/2 tablespoons olive oil, divided |
1 small bunch kale (tough stems discarded), chopped |
1 (24-ounce) jar marinara sauce |
Directions:
1. In a large bowl, combine first 6 ingredients (through pine nuts), 2 tablespoons Parmesan, and pepper. Form into 24 (1 1/2-inch) meatballs.
2. Heat 1 tablespoon oil in medium skillet over medium-high heat; brown meatballs in 2 batches (adding the remaining oil for second batch), turning after 3 minutes; transfer to a plate.
3. Add kale and sauce to pan; bring to simmer. Place meatballs in skillet; simmer, uncovered, until cooked through and sauce is reduced (about 10 minutes), stirring occasionally. Sprinkle with remaining Parmesan; serve with a slice of crusty bread, if desired.
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