Turkey, Pine Nut, and Currant Meatballs

Turkey, Pine Nut, and Currant Meatballs
Photo: Quentin Bacon
Prep: 20 minutes; Cook: 16 minutes; Total time: 36 minutes.


Makes 6 servings (serving size: about 4-5 meatballs plus sauce)

Nutritional Information

Calories 289
Fat 15 g
Satfat 3 g
Monofat 5 g
Polyfat 3 g
Protein 21 g
Carbohydrate 19 g
Fiber 3 g
Cholesterol 46 mg
Iron 4 mg
Sodium 612 mg
Calcium 150 mg


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


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.