Italian Turkey Meatballs
- Yield servings
- 1/4 cup extra-virgin olive oil
- 1/2 cup minced yellow onion (1 small)
- 2 to 4 large garlic cloves, minced
- Salt and black pepper
- 2 cups finely chopped escarole or romaine lettuce
- 2 tablespoons finely chopped fresh flat-leaf parsley or basil
- 1 pound ground turkey
- 1/2 cup dry old-fashioned (rolled) oats
- 1/4 cup grated Parmesan cheese (optional)
- 1 large egg, beaten
- 3 cups your favorite jarred meatless sauce
- Heat the olive oil over medium-low heat in a pan large enough to hold the vegetables. Add the onion and garlic, season with a pinch of the salt, and cook until the onion is softened but not browned, about 7 minutes. Add the escarole and parsley, season with a pinch more salt and some pepper, and cook until the escarole is completely tender and has absorbed almost all the oil, 8 to 10 minutes. If there is excess water in the pan from the escarole, turn up the heat and boil it away. Let the vegetables cool to room temperature.
- Combine the cooked vegetables and turkey in a mixing bowl and add the oatmeal, cheese (if using), egg, and salt. Use a fork or your hands to mix the ingredients until thoroughly combined. Form the mixture into 12 meatballs; wet your hands with cold water to make forming the meatballs easier.
- Bring the tomato sauce to a boil in a large saucepan over medium-high heat. Drop in the meatballs, reduce the heat, and simmer until the meatballs are cooked through, about 20 minutes.
Reprinted with permission from The Pink Ribbon Diet, Da Capo Press (Perseus Books)