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Turkey, Pine Nut, and Currant Meatballs

Photo: Quentin Bacon
Yield Makes 6 servings (serving size: about 4-5 meatballs plus sauce)
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

Nutrition 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

How to Make It

  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.