- 1 pound Ground Turkey
- 1 Egg Yolk
- 1 teaspoon Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 0.25 cup, chopped Italian Parsley
- 0.25 cup, grated Parmesan Cheese
- 1 medium white Onion
- 2 cloves Garlic
- 1 cup Breadcrumbs
- 5 leaves of Kale
- 4 Tablespoons Olive Oil
- 1 cup Low Sodium Chicken Stock
Juicy turkey meatballs with Tuscan flavors!
Growing up in Germany we loved eating sausages on bread rolls, meatballs with spaghetti, and pork chops with potatoes.
I still love meat but don’t eat it as often. I now prefer lighter meals and frankly all that fat and whatnot just isn’t good for my health.
When I do crave meat, I love making turkey meatballs.
After making a dozen versions of meatballs, it’s safe to say that this Tuscan Turkey Meatball is one of my favorites!
The secret to these juicy meatballs is chicken broth.
First you brown the meatballs them finish cooking them in the chicken broth.
I call them Tuscan as they are inspired by one of my favorite cooking shows, ‘Extra Virgin’ with Debi Mazar and her husband Gabriele Corcos. You might have seen Debi in a few movies and shows like ‘Entourage’ and ‘Younger.’ Her husband, Gabriele is an amazing chef from Tuscany and he makes the most amazing, authentic Italian food.
Serve these meatballs with mashed potatoes or cauliflower mash!
Quick Prep Work
First, peel and finely dice 1 medium onion and divide in half. Half of the chopped onion will be used for the meatballs and the other half for the sauce.
Next, peel and mince the garlic cloves.
Wash and finely chop the parsley.
Wash the kale leaves then remove and discard the center stems as it can be bitter and fibrous and roughly chop.
Grate the parmesan cheese.
Lastly, crack the egg open and separate the yolk from the whites. Keep the yolk and discard the whites.
Make The Meatball Mixture
Form The Meatballs and Coat In Breadcumbs
Brown The Meatballs
Heat up a large skillet with about 2 Tablespoons of olive oil then add the finely chopped onion and sauté on medium-low heat for 2 minutes.
Next, add the minced garlic and sauté for 1 minute.
Using tongs, carefully nestle in the meatballs into the skillet. Be sure to give each meatball some room for even browning.
Drizzle the meatballs with about 1 Tablespoon of olive oil and allow the meatballs to brown on medium heat for 2-3 minutes on each side.
Add The Kale & Chicken Stock
While the meatballs brown, quickly warm up the chicken stock in a small sauce pan or your microwave. You do not want the broth to be hot, just warm.
Add the chopped kale to the skillet and bout 1/2 cup of chicken broth. You may need to add more broth depending on the size of your skillet. You want to broth to come up about half way of the meatballs.
Using the tongs, nestle the kale in between the meatballs then allow everything to cook on medium-low heat (uncovered) for 5-7 minutes or until the meatballs are fully cooked through.
Simmering the meatballs in the broth will result in juicy meatballs.
To test if the meatballs are fully cooked through, grab one meatball and slice it in half. You should no longer see any pink, raw meat.
Lastly, taste the meatball for seasoning. I tend to finish this dish with 1/2 teaspoon of salt and a few crack of black pepper.
To serve, add some more grated parmesan and serve along side some mashed potatoes, mashed cauliflower, mashed peas or roasted vegetables like carrots and turnips.
These meatballs can be kept in the refrigerator for up to 3 days and make for a great leftover for lunch.
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Delicious, Quick and Easy! It looks fantastic Joni :-).