Name: Sun-Dried Tomato Turkey Meatballs with Sautéed Garlicky Kale & Ricotta
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 eggs; 3 cloves garlic; 1.02 kg ground turkey; 1 small bunch Italian (flat-leaf) parsley; 3 bunches kale; 85 g Parmesan cheese; 1 ½ (425 g) pkgs ricotta cheese; 15 sun-dried tomatoes, oil-packed; 3 (213 ml) cans tomato sauce; balsamic vinegar; black pepper; crushed red pepper; extra virgin olive oil; Italian seasoning; oregano, dried; panko bread crumbs; salt

Sun-Dried Tomato Turkey Meatballs with Sautéed Garlicky Kale & RicottaSun-Dried Tomato Turkey Meatballs with Sautéed Garlicky Kale & Ricotta — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 eggs

3 cloves garlic

1.02 kg ground turkey

1 small bunch Italian (flat-leaf) parsley

3 bunches kale

85 g Parmesan cheese

1 ½ (425 g) pkgs ricotta cheese

15 sun-dried tomatoes, oil-packed

3 (213 ml) cans tomato sauce

balsamic vinegar

black pepper

crushed red pepper

extra virgin olive oil

Italian seasoning

oregano, dried

panko bread crumbs

salt

Instructions

Preheat the oven to 220°C (425°F). Coat two large baking dishes with a thin layer of oil and set aside.

Finely grate Parmesan. Place in a medium bowl along with ricotta, salt, and pepper; stir to combine. Set aside.

Wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves. Place half in a large bowl. (Reserve the other half for serving.)

Roughly chop sun-dried tomatoes. Add to the bowl with the parsley along with half of the cheese mixture, turkey, bread crumbs, eggs, and spices. Using your hands, mix well to combine. (Reserve remaining cheese mixture for serving.)

Using a tablespoon measure, form the turkey mixture into rounded meatballs and divide between the baking dishes.

Place baking dishes in the oven (it doesn't have to be fully heated) and bake until meatballs are lightly browned and nearly cooked through, about 20 minutes.

Meanwhile, wash and dry kale. Fold leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and place in a clean large bowl.

Preheat a large pot over medium-high heat.

While the pot heats up, peel and thinly slice garlic. Add to the bowl with the kale.

Once the pot is hot, add oil and swirl to coat the bottom. Add garlic and kale to the pot in handfuls, waiting for kale to wilt slightly before adding the next handful. Cook, stirring frequently, until the kale is tender, 2-3 minutes more. (Reserve bowl for later use.)

Add vinegar, crushed red pepper, and salt to the pot with the kale; stir to combine. Remove from heat and cover with a lid to keep warm.

Place tomato sauce, Italian seasoning, and additional crushed red pepper in the reserved bowl. Stir to combine the sauce.

When the meatballs are lightly browned, remove from oven. Pour tomato sauce over meatballs, return to oven, and continue to bake until the sauce is warm and meatballs are cooked through, 3-4 minutes more. Remove from oven.

To serve, divide meatballs, sauce, kale, and reserved cheese mixture between plates or bowls. Top with reserved parsley and enjoy!

Open this recipe in Flambette