Turkey meatballs with kale and oatmeal in a quick tomato sauce

Votes: 5

Time: 1 hour 45 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 480, total fat 11 G., saturated fats 2.5 G., proteins 35 G., carbohydrates 62 G., fiber 9 G., cholesterol 65 mg, sodium 810 mg, sugar 8 G.

These meatballs, in addition to ground turkey, include a whole bunch of healthy kale, which adds vitamins and gives the meatballs a vibrant green color. Crushed oats serve as a binder for the ground meat instead of bread, adding extra fiber. The meatballs are simmered directly in a tomato sauce with Parmesan cheese, spices, and herbs, resulting in a very juicy dish, despite the lean ground meat. Serve the meatballs and sauce with a side of cooked whole-wheat angel hair pasta.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g whole-wheat capellini pasta (angel hair)
0.5 cup quick-cooking oatmeal
170 g kale, stems trimmed, leaves coarsely chopped (about 4 cups full)
4 cloves garlic, crushed
1 large onion, coarsely chopped
1 large egg
0.5 tbsp. grated parmesan
1/4 cup skim milk
450 g lean ground turkey, 1% fat
2 tbsp. l. olive oil
1 can (800 g) of canned pureed tomatoes without salt
2 sprigs of oregano
A pinch of red pepper flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground turkey, rolled oats, kale, pureed tomatoes, Parmesan cheese, milk, capellini pasta, red pepper flakes, oregano

Cooking the dish according to the recipe:

Pulse the rolled oats in a food processor until coarsely ground. Add the kale, 1 teaspoon minced garlic, and 1/4 cup chopped onion and process until finely ground and crumbly. Add the egg, 2 tablespoons Parmesan, milk, 3/4 teaspoon salt, and 1/4 teaspoon black pepper and pulse to just combine. Transfer the mixture to a large bowl, add the ground turkey, and mix with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
Meanwhile, bring water to a boil in a large saucepan.

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the remaining onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened and golden, 6-8 minutes. Add the remaining garlic and cook, stirring constantly, until softened, about 30 seconds. Add the tomatoes, 1 1/2 cups water, 2 tablespoons of the remaining Parmesan cheese, oregano, 1 teaspoon salt, and red pepper flakes. Stir and bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
Meanwhile, remove the ground meat from the refrigerator. Form into 1-tbsp meatballs (about 36) and place them on a rimmed baking sheet.
Remove the lid from the saucepan. Using a metal spatula or 2 spoons, add the meatballs, one at a time, to the simmering sauce in a single layer. Cook, covered, until the meatballs are cooked through, about 15 minutes. Turn off the heat and let the sauce sit, covered, for 5 minutes. Discard the oregano.
Meanwhile, cook the pasta in boiling water according to package directions. Drain.

To serve, divide the pasta among plates or bowls. Top each serving with 7 meatballs and 1/2 cup of tomato sauce. Sprinkle with the remaining Parmesan cheese.

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