"Turkey Piccata" Meatball Skillet with Chard, Capers & Roast Potatoes

Directions

1. Preheat the oven to 450°F.
2. Halve the new potatoes, toss with oil, salt, and pepper, and spread them in a single layer on a baking sheet.
3. Roast the potatoes, stirring once halfway, until they are fork-tender and golden, about 20 minutes; remove from the oven.
4. In a bowl, mix the ground turkey with bread crumbs, egg, and the listed spices until well combined; shape into meatballs and place on a plate.
5. Heat a nonstick skillet over medium-high heat with a little oil. Add the meatballs and cook, turning them as needed, until browned and cooked through, 6–8 minutes; transfer to a clean plate.
6. In a small bowl, mince the shallot and rough-chop the capers, then combine and set aside.
7. Cut the chard in half lengthwise, slice the stems, and thinly slice the leaves; keep stems separate from the leaves.
8. Return the skillet to medium heat, add more oil, and cook the shallot, capers, and chard stems with a touch of flour until the stems soften, about 2 minutes.
9. Zest and juice the lemon into the skillet, add the broth with salt and pepper, and simmer until the sauce thickens, 2–3 minutes.
10. Shave the parsley leaves from the stems and mince them; add them to the sauce once it thickens.
11. Add the chard leaves to the skillet in handfuls, letting each wilt before adding the next; return the meatballs to the pan with half the parsley and stir to combine.
12. To serve, divide the potatoes and meatballs among plates, spoon on sauce and greens, and top with the remaining parsley.