Currant & Pine Nut Studded Turkey Meatballs in Garlicy Tomato Sauce

Currant & Pine Nut Studded Turkey Meatballs in Garlicy Tomato Sauce

We absolutely love this easy and extremely tasty "One Skillet" recipe. These meatballs are actually "Sicilian" style with the dried fruit and nut elements. It brings a texture to the ground turkey and the sauce is next level with the wine and garlicy bits.

For the meatballs:

1 pound ground turkey

2 tablespoons pesto

1/4 cup toasted pine nuts

1/4 cup dried currants

1/2 cup breadcrumbs or panko

fresh ground pepper

1/4 grated parmesan cheese

2 tablespoons olive oil, 1 for balls 1 for browning

For the sauce:

1/2-1 jar TJ's tomato basil sauce

4-6 cloves garlic finely chopped

1/4 cup red wine

handful of spinach or Tuscan kale

Directions:

1. Heat skillet to a medium heat with 1 tablespoon olive oil. In a seperate bowl combine your turkey, pesto, parmesan cheese, currants, pine nuts, pepper, breadcrumbs or panko, and 1 tablespoon olive oil. We typically don't add salt to our meatballs because there is plenty of salt coming from the parmesan cheese & pesto. Mix meatball mixture well and roll into small meatballs (about 12-16 meatballs total)

2. Add meatballs to heated skillet. Brown meatballs on both sides. When on second side add garlic to the skillet. Then add wine and let simmer. Then add sauce, you can add half the jar or the entire jar here. Just depends how saucy you want it. You want enough sauce to cover the meatballs half way.

3. Simmer with meatballs and sauce with lid partially covering skillet for about 10-15 minutes. This next part is optional but I love adding extra greens to this dish to balance the enormous amounts of parmesan cheese I will be adding to my plate. Add a handful of fresh spinach or tuscan kale. Cover full with lid and let cook another five minutes until greens are wilted into sauce.

4. Scoop 3-4 meatballs to bowl or plate. Add freshly grated parmesan cheese and red pepper flakes if you wish.