Turkey, Pine Nut, and Currant Meatballs

3 Reviews
ADD YOUR REVIEW
Photo: Quentin Bacon
Yield:
Makes 6 servings (serving size: about 4-5 meatballs plus sauce)
Lori Powell
March 2011
RECIPE BY Health

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

Step 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.

You May Like

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Ratings & Reviews