Sun-Dried Tomato Turkey Meatballs with Sautéed Garlicky Kale & Ricotta

Directions

1. Preheat the oven to 425°F. Lightly oil a baking dish and set it aside.
2. In a small bowl, grate the Parmesan and combine it with ricotta, salt, and pepper. Set aside half of this cheese mixture for serving.
3. Wash and dry the parsley, remove the stems, and finely mince the leaves. Place half of the minced parsley in a medium bowl. Reserve the other half for serving.
4. Roughly chop the sun-dried tomatoes and add them to the bowl with parsley, along with the remaining cheese mixture, ground turkey, bread crumbs, one egg, and the spices. Mix well with your hands until evenly combined.
5. Using a tablespoon, form the turkey mixture into small meatballs and arrange them in the prepared baking dish.
6. Bake in the oven until the meatballs are lightly browned and almost cooked through, about 15 minutes.
7. While the meatballs bake, wash and dry the kale. Remove the stems, then chop or tear into bite-size pieces and place in a clean bowl. Slice the garlic.
8. Heat a nonstick skillet over medium-high heat and add a splash of oil to coat the bottom. Add the garlic to the kale in batches, letting each addition wilt slightly before adding more, until the kale is tender, 1–2 minutes more.
9. To the kale in the skillet, add a splash of balsamic vinegar, a pinch of crushed red pepper, and salt; stir and remove from heat to keep warm.
10. In the reserved cheese bowl, stir in the tomato sauce, Italian seasoning, and additional crushed red pepper to blend the flavors.
11. When the meatballs are lightly browned, pour the tomato sauce over them and return to the oven to finish cooking, about 2–3 minutes longer.
12. To serve, distribute the meatballs with sauce, kale, and the remaining cheese mixture onto plates or bowls. Sprinkle with the reserved parsley and eat.