Turkey Kale Meatballs

Name: Turkey Kale Meatballs
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters fresh breadcrumbs; 794 grams diced San Marzano tomatoes; 1 large egg; 3 fresh bay leaves; 1 large garlic clove, minced; 1 teaspoon kosher salt; 12 servings Kosher salt; 113 grams bunch cavolo nero/lacinato kale (about , trimmed of thick stems; 2 teaspoons Finely grated zest of 1 lemon (about; 0 teaspoons freshly grated nutmeg; 1 ball Olive oil, for frying meat; 1 mediums onion, minced; 79 milliliters freshly grated Parmesan; 12 servings Several grindings freshly ground pepper; 454 grams ground turkey thighs (breasts are too lean)

You can never have too many main course recipes, so give Turkey Kale Meatballs a try. One portion of this dish contains roughly 13g of protein, 2g of fat, and a total of 105 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 12. A mixture of breadcrumbs, several grindings pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Bring a medium pot of water to a boil. Use a knife to trim the stem ends from the kale, and use your fingers to pull the leaves away from any thick center ribs. Rinse the kale in a lettuce spinner, and then roughly chop. Salt the water and blanch kale for about 2 minutes, then drain and cool in a colander.

Ingredients you will need

Lettuce

Water

Kale

Ribs

Salt

Equipment you will use

Colander

Knife

Pot

While the kale is cooling, combine the turkey, onion, garlic, breadcrumbs, Parmesan, egg, lemon zest, salt, pepper, and nutmeg in a large mixing bowl. Use a rubber spatula to press out excess water from the cooled kale, then use your hands to squeeze out as much water as possible—you should end up with a tight, dense ball of kale.

Ingredients you will need

Breadcrumbs

Lemon Zest

Parmesan

Garlic

Nutmeg

Pepper

Whole Turkey

Onion

Water

Kale

Salt

Egg

Equipment you will use

Mixing Bowl

Spatula

Place the kale on a cutting board and finely chop, then add to the turkey mixture. Using your hands, combine the mixture until it’s well mixed but avoid overworking the meat.

Ingredients you will need

Whole Turkey

Kale

Meat

Equipment you will use

Cutting Board

Use a tablespoon to scoop a golf ball sized meatball. Gently toss the mixture from one hand to the other to gently pack, just until the ball holds together, then place on a baking sheet lined with parchment. Continue with remaining turkey mixture.

Ingredients you will need

Meatballs

Whole Turkey

Equipment you will use

Baking Sheet

Chill the meatballs for about 30 minutes (this will help them hold together when you fry them). While the meatballs are chilling, make the tomato sauce.

Ingredients you will need

Tomato Sauce

Meatballs

Heat the 2 tablespoons of oil in a Dutch oven over medium high heat. When the oil is hot, add the onions, bay leaves (give the fresh leaves a tear or two to release their flavor), a pinch of kosher salt and a few grindings of pepper and sauté until softened, about 5-6 minutes (but do not brown). If the onions start to brown too quickly add a splash of white wine or water).

Ingredients you will need

Kosher Salt

Bay Leaves

White Wine

Onion

Pepper

Water

Cooking Oil

Equipment you will use

Dutch Oven

Add the tomatoes and stir to combine, bring to a boil and then reduce heat and simmer about 20 minutes.

Ingredients you will need

Tomato

To brown the meatballs, heat 2 tablespoons of oil in a large skillet over medium high heat. When the oil is hot, add about half the meatballs (do not overcrown the skillet) and brown on all sides, using a spoon to turn them for even cooking.

Ingredients you will need

Meatballs

Cooking Oil

Equipment you will use

Frying Pan