Turkey, Pine Nut, and Currant Meatballs

Turkey, Pine Nut, and Currant Meatballs Photo: Quentin Bacon; Stylist: Sarah Cave


  • 1 pound ground turkey breast
  • 3/4 cup fresh breadcrumbs
  • 1/4 cup dried currants
  • 1/4 cup fresh basil leaves
  • 2 large garlic cloves, finely chopped
  • 2 tablespoons chopped pine nuts, toasted
  • 4 tablespoons finely grated Parmesan cheese, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons olive oil, divided
  • 1 small bunch kale (tough stems discarded), chopped
  • 1 (24-ounce) jar marinara sauce


1. In a large bowl, combine first 6 ingredients (through pine nuts), 2 tablespoons Parmesan, and pepper. Form into 24 (1 1/2-inch) meatballs.

2. Heat 1 tablespoon oil in medium skillet over medium-high heat; brown meatballs in 2 batches (adding the remaining oil for second batch), turning after 3 minutes; transfer to a plate.

3. Add kale and sauce to pan; bring to simmer. Place meatballs in skillet; simmer, uncovered, until cooked through and sauce is reduced (about 10 minutes), stirring occasionally. Sprinkle with remaining Parmesan; serve with a slice of crusty bread, if desired.

    Prep: 20 minutes; Cook: 16 minutes; Total time: 36 minutes.
  • Yield: Makes 6 servings (serving size: about 4-5 meatballs plus sauce)

Nutritional Information

Calories per serving: 289
Fat per serving: 15g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 3g
Protein per serving: 21g
Carbohydrate per serving: 19g
Fiber per serving: 3g
Cholesterol per serving: 46mg
Iron per serving: 4mg
Sodium per serving: 612mg
Calcium per serving: 150mg

Good to Know

A great source of lean protein, this dish is packed with nutrients. Currants add a dose of potassium and fiber.