Turkey Meatballs with Baby Artichokes

In keeping with my “Healthy January” start for 2014, here’s a fantastic recipe to try over the weekend.  The meatballs are braised in stock creating a super moist texture.  Another great example that “healthy” and “delicious” really can go hand in hand!  Find me on Twitter and Facebook and let me know what you think! 

Turkey Meatballs with Baby Artichokes

Makes 4 servings

Ingredients

1 pound ground turkey
1 large egg
1/2 cup parmesan cheese, grated
1/4  cup bread crumbs
2 tablespoons parsely, chopped
1 tablespoon sage, chopped fine
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons olive oil
1/2 cup fennel, sliced thin
1/2 cup onions, diced
4  cloves garlic, minced
1 cup chicken or turkey stock
1 12 ounce bag frozen artichokes , fresh can be used too
1  14 ounce can whole tomatoes, chopped
1/2 cup green or kalamata olives (or a combination of both), halved
1 tablespoon sage, chopped
1 tablespoon fresh lemon juice
salt and pepper

Directions:

In a medium bowl, combine ground turkey, egg, parmesan cheese, breadcrumbs, parsley, sage, salt and pepper.  Mix, preferably with your hands until all ingredients are blended evenly.  Roll out 12 meatballs.

In a medium Dutch oven or large sauté pan, on medium to high heat, add 2 tablespoons of olive oil and brown the meatballs on all sides.  Don’t crowd the pot- work in 2 batches if necessary. Once browned set meatballs aside on a plate.

In the same pan, add the remaining 1 tablespoon of olive oil and sauté the fennel, onions and garlic on medium heat for about 3 minutes until softened.

Add chicken or turkey stock, artichokes, tomatoes, olives, sage and lemon juice and combine all ingredients.  Season to taste with salt and pepper.

Add the meatballs back to the pot and cover with other ingredients.  Cover pot and put in oven.  Cook/braise for one hour.  Check about halfway through and see if the mixture needs more liquid.  If so, add some more stock.  This dish should have some broth at the end.

Serve immediately in pasta bowls with some French bread on the side for dipping up the broth.

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