I have made this 5 times now. It sounds weird, but it is so, so good. For a quick weeknight meal, that's healthy and delicious this is one of my regulars. I don't really LIKE ground turkey, but I know it's a healthy protein so I try to get it into the weekly menu at least once. Ever since I tried it I've been trying to add currants and pine nuts to everything because the combo is amazing!
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)
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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. 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.
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