Turkey, Pine Nut, and Currant Meatballs

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

Preparation

1. 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. 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. 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.