Meatball Mania Turkey Broccoli Rabe Recipes

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.

Steps:

• Heat oven to 220C/200C fan/gas 7. In a large bowl, combine the onion, carrot, half the garlic and half the rosemary with the turkey and some seasoning. Shape into 16 meatballs and put in a small baking tray. Toss the potatoes with the remaining garlic, rosemary and the oil, place in a baking tray, then cook both for 20 mins, with the potatoes on top shelf.
• After 20 mins, drain juices off the meatballs, pour cherry tomatoes over, sprinkle with the Parmesan and season. Toss the potatoes, and swap to bottom shelf with the potatoes on top. Cook for another 20 mins until the potatoes are crisp and the meatball sauce is bubbling.
• When the potatoes and meatballs are almost done, cook the broccoli for 3-4 mins, until tender. Sprinkle the basil on top of the meatballs and serve with the crispy potatoes and broccoli.

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.

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.