Turkey, Pine Nut, and Currant Meatballs

Prep: 20 minutes; Cook: 16 minutes; Total time: 36 minutes.

Yield: Makes 6 servings (serving size: about 4-5 meatballs plus sauce)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 289
  • Fat: 15g
  • Saturated fat: 3g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 3g
  • Protein: 21g
  • Carbohydrate: 19g
  • Fiber: 3g
  • Cholesterol: 46mg
  • Iron: 4mg
  • Sodium: 612mg
  • Calcium: 150mg


  • 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. 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.
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