TURKEY, KALE AND OAT MEATBALLS WITH QUICK TOMATO SAUCE

Turkey, Kale and Oat Meatballs with Quick Tomato Sauce image

A full bunch of vitamin-rich kale gives these turkey meatballs their vibrant green color. Rolled oats are used as a binder in place of breadcrumbs and add an extra bit of heart-healthy fiber.

Provided by Food Network Kitchen

Time 1h45m

Yield Serves 6

Number Of Ingredients 15

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Ingredients

1/2 cup quick-cooking rolled oats
6 ounces kale, stems removed and leaves roughly chopped (about 4 packed cups)
6 ounces kale, stems removed and leaves roughly chopped (about 4 packed cups)
4 cloves garlic, finely minced
1 large yellow onion, roughly chopped
1 large egg
1/2 cup grated Parmesan
1/4 cup skim milk
Kosher salt and freshly ground black pepper
1 pound 99 percent fat-free ground turkey
2 tablespoons extra-virgin olive oil
One 28-ounce can no-salt-added crushed tomatoes
2 sprigs oregano
Pinch of crushed red pepper flakes
12 ounces whole-wheat angel hair pasta

Steps:

Pulse the oats in a food processor until coarsely ground. Add the kale, 1 teaspoon of the minced garlic and 1/4 cup of the chopped onion, and pulse until finely chopped and the texture is crumbly. Add the egg, 2 tablespoons of the Parmesan, milk, 3/4 teaspoon salt and 1/4 teaspoon pepper, and pulse until just combined. Transfer the mixture to a large mixing bowl, add the turkey and mix with your hands until well combined. Cover with plastic wrap, and refrigerate for 30 minutes.
Meanwhile, bring a large pot of water to a boil.
Heat the oil in a large, straight-sided skillet or Dutch oven over medium-high heat. Add the remaining onions and 1/4 teaspoon salt, and cook, stirring occasionally, until softened and lightly browned in spots, 6 to 8 minutes. Add the remaining garlic, and cook until softened, stirring constantly, about 30 seconds. Add the tomatoes, 1 1/2 cups water, 2 tablespoons of the remaining Parmesan, oregano, 1 teaspoon salt and the red pepper flakes. Stir to combine, and bring to a simmer. Cover, reduce the heat and simmer for 10 minutes.
Meanwhile, remove the turkey and kale mixture from the refrigerator. Shape level tablespoonfuls into round meatballs (about 36), and place on a rimmed baking sheet.
Remove the lid from the sauce. Use a metal spatula or 2 spoons to 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 mixture sit, covered, for 5 minutes. Discard the oregano.
Meanwhile, cook the pasta in the boiling water according to package directions. Drain well.
To serve, divide the pasta among 6 plates or bowls. Top each serving with 7 meatballs and 1/2 cup tomato sauce. Sprinkle with the remaining Parmesan.

Nutrition Facts : Calories 480 calorie, Fat 11 grams, SaturatedFat 2.5 grams, Cholesterol 65 milligrams, Sodium 810 milligrams, Carbohydrate 62 grams, Fiber 9 grams, Protein 35 grams, Sugar 8 grams