Herbed Meatballs 311.
(photo credit: Bob Fila/Chicago Tribune/MCT)
Sautéed Butternut Squash, Kale with Pasta and Mushrooms
This simple weeknight
dish is a powerhouse of healthy ingredients. I love making large batches of this
and freezing some of it for leftovers. If you cannot find the Tuscan Kale, use
any type of kale in the market or Swiss chard. The meatballs are delicious and
make the dish hearty and family friendly.
Extra virgin olive oil
pound sliced mushrooms (cremini, button, shiitake)
1 red onion, julienne
of crushed red chili flakes
3 cloves garlic
2 cups of butternut squash, peeled
3 tablespoons tomato paste
4 ounces black or Tuscan kale
cooked whole wheat pasta
2 cups pasta water
½ cup golden raisins
Salt and pepper
Garnishes (sage-turkey meatballs (for meat preparations, fresh herbs, evoo,
toasted pumpkin seeds, parmesan cheese for dairy preparations)
1. Place a large
saucepan over medium heat. Generously coat the pan with evoo. Add the chili
flakes and cook until darkened (about 1 minute). Add the mushrooms and sauté
until they have reduced in size and have crispy edges (about 7 minutes). Add the
onion and continue cooking until the onion has softened and is caramelized
(about 5-7 minutes). Add the garlic and continue cooking for another 2 minutes
until the garlic has slightly softened. Transfer the onion mixture to a
2. Add the butternut squash to the pan and more evoo if needed.
Brown the squash until lightly browned on all sides. Add the tomato paste and
continue cooking until the paste has darkened (about 3 minutes). Add the kale
and pasta cooking water. Simmer until the squash has cooked to fork tender.
Add the mushrooms back to the pan and the pasta. Adjust seasoning with salt and
pepper. Serve with suggested garnishes
The secret to really
flavorful and moist meatballs is to add a starchy-moist binder. Bread crumbs are
typically used. This binder, called a panade in French can also be made from
cooked rice, oats or flour helps keep the meat moist and from shriveling up on
itself. The panade also needs a liquid. For this recipe is wrote white wine as
it adds flavor and a mild sweetness to the meatballs. You can also use chicken
or turkey stock or water.
1 pound ground turkey
½ cup soft bread crumbs
(leftover challah works well for this)
3 teaspoons white wine, chicken stock or
2 tablespoons chopped fresh herbs (parsley, sage, thyme are my favorites)
1/2 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon kosher salt
teaspoon freshly pepper
Preheat oven to 166 C
1. Gently mix all of the
ingredients in a large bowl. Do not smash the ground turkey or knead it too hard
or the meatballs will be tough.
2. Divide the mixture into meatballs and
with moist hands, roll the mixture into meatballs.
3. Heat a large sauté
pan, lightly coated with olive oil, over medium heat and brown the meatballs on
all sides. This will give the meatballs big flavor.
4. Before serving, cook the
meatballs in a preheated oven for about 8 minutes.
Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.