Name: "Turkey Piccata" Meatball Skillet with Chard, Capers & Roast Potatoes
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 tbsp capers; 355 ml chicken or vegetable broth; 3 eggs; 1.02 kg ground turkey; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 1.02 kg new potatoes; 2 shallots; 1 ½ bunches Swiss chard; all-purpose flour; black pepper; extra virgin olive oil; garlic powder; panko bread crumbs; salt

"Turkey Piccata" Meatball Skillet with Chard, Capers & Roast Potatoes"Turkey Piccata" Meatball Skillet with Chard, Capers & Roast Potatoes — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

6 tbsp capers

355 ml chicken or vegetable broth

3 eggs

1.02 kg ground turkey

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

1.02 kg new potatoes

2 shallots

1 ½ bunches Swiss chard

all-purpose flour

black pepper

extra virgin olive oil

garlic powder

panko bread crumbs

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Halve new potatoes. Transfer to a large baking sheet pan, drizzle with oil, then season with salt and pepper; toss to coat and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until potatoes are golden and fork-tender, about 20 minutes. Remove from oven.

Meanwhile, place turkey, bread crumbs, eggs, and spices in a large bowl. Using your hands, mix well to combine. Using a tablespoon measure, form the turkey mixture into rounded meatballs. Place on a plate.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add meatballs and cook, turning occasionally, until golden brown and cooked through, 6-8 minutes. Transfer to a clean plate. (Reserve pot for later use.)

Meanwhile, peel and mince shallots. Roughly chop capers. Place both in a small bowl.

Fold chard leaves in half lengthwise and slice off the stems. Cut leaves crosswise into thin (shred-like) strips and thinly slice the stems, keeping them separate. Add stems to the small bowl with the shallot and capers; reserve leaves for later use.

Return pot to medium heat. Once the pot is hot, add more oil and swirl to coat the bottom. Add shallot, capers, chard stems, and flour; cook, stirring frequently, until chard stems soften, 2-3 minutes.

Zest and juice lemons into the pot, then add broth, salt, and pepper. Stir to combine the sauce and bring to a simmer. Once simmering, reduce heat to low and cook, stirring occasionally, until thickened, about 3 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

When the sauce has thickened, add chard leaves to the pot in handfuls, waiting for them to wilt slightly before adding the next handful. Remove from heat, add meatballs and half of the parsley, then stir to combine. (Reserve remaining parsley for serving.)

To serve, divide meatballs, sauce, and potatoes between plates. Top meatballs with reserved parsley and enjoy!

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