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Categories:
turkey breast fresh breadcrumbs currants fresh basil garlic pine nuts Parmesan cheese freshly ground black pepper olive oil kale marinara sauce
Viewed: 34 - Published at: 5 years agoIngredients
- 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
Method
- In a large bowl, combine first 6 ingredients (through pine nuts), 2 tablespoons Parmesan, and pepper. Form into 24 (1 1/2-inch) meatballs.
- 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.
- 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.