Meatball Mania Turkey Broccoli Rabe Recipes

VEAL MEATBALL AND BROCCOLI RABE STOUP

Steps:

• Bring a couple of inches of water to a boil in a medium skillet. Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes. Drain rabe and reserve.
• While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil. Add 3 cloves chopped garlic, carrots and onions. Cook 5 to 6 minutes, add white beans and heat through, a minute. Season veggies and beans with salt and pepper. Add drained rabe and the stocks and cover pot to bring to a quick boil. Add orecchiette and stir. Reduce heat and simmer soup to a low-roll, uncovered.
• Mix veal with egg, remaining clove minced garlic, bread crumbs, cheese, sage and salt and pepper. Roll into 1-inch balls and drop into stoup. Cook 5 minutes. Adjust seasonings and serve stoup in shallow bowls with crusty bread.

SWEET SAUSAGE AND BROCCOLI RABE MEATBALLS

Steps:

• Preheat oven to 425°F
• Line a baking sheet with parchment
• Bring a few inches of water to a boil in a deep skillet or pot
• Salt water, add broccoli rabe and cook 4-5 minutes
• Drain, cool and chop
• Place sausage in a bowl
• Squeeze excess liquid from the breadcrumbs then add to sausage along with the chopped broccoli rabe, egg yolks, parsley, lemon zest, garlic, grated cheese and EVOO
• Use a small scoop to form 2-inch meatballs, arranging them on the parchment-lined sheet as you go
• Transfer to oven and roast to golden and cooked through, about 15-18 minutes

MEATBALL MANIA - TURKEY BROCCOLI RABE

Steps:

• To make meatballs: Preheat oven to 425°F. Combine all ingredients (from 1 recipe above) in a bowl and mix gently with your hands until just ­blended. Roll into golf ball-size rounds and roast on parchment-lined baking sheets until cooked through and golden, 20 to 25 minutes.

RECIPE: QUICK TURKEY MEATBALLS OVER GREENS

Steps:

• Combine the turkey, onion, egg, breadcrumbs, cheese, garlic, salt, pepper, and parsley in a large bowl. Mix with your hands until all of the ingredients are evenly distributed.
• Begin heating a large pot of salted water for the cooking the greens while you shape and cook the meatballs.
• Roll the meat mixture into 1 1/4-inch meatballs and place on a tray or in a pan. You should have between 26 and 30 meatballs.
• Heat the olive oil over medium-high heat in a large skillet or sauté pan. Place the meatballs in the hot skillet and brown for 3 to 4 minutes on each side. Use tongs to gently rotate the meatballs so they brown evenly. (If your pan isn't large enough to brown all of the meatballs without them touching, cook them in batches and place them back on the cookie sheet once they've been browned. Then combine them back in the pan before simmering with the tomato sauce.)
• Reduce the heat to medium, add the tomato sauce, and cover the pan. Simmer the meatballs and sauce for another 10 minutes, or until meatballs are cooked through.
• While the meatballs are simmering, boil the greens in the salted water for 8 to 10 minutes, until tender. Drain. (You can also sauté or stir-fry the greens in a hot skillet with oil if preferred.)
• To serve, put greens on the plate and top with meatballs and sauce.

TURKEY MEATBALL AND BROCCOLI RABE STOUP

Steps:

• Bring a couple of inches of water to a boil in a medium skillet.
• Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes.
• Drain rabe and reserve.
• While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil.
• Add 3 cloves chopped garlic, carrots and onions.
• Cook 5 to 6 minutes, add white beans and heat through, a minute.
• Season veggies and beans with salt and pepper.
• Add drained rabe and the stocks and cover pot to bring to a quick boil.
• Add orecchiette and stir.
• Reduce heat and simmer soup to a low-roll, uncovered.
• Mix veal with egg, bread crumbs, cheese, sage and salt and pepper.
• Roll into 1-inch balls and drop into stoup.
• Cook 5 minutes.
• Adjust seasonings and serve stoup in shallow bowls with crusty bread.