Quick Turkey Meatballs over Greens

Thanks to M. J. for this delicious recipe!

1 pound lean ground turkey or chicken
1/4 cup grated onion, from 1/2 small to medium onion
1 large egg
1/3 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
2 whole cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped parsley
2 tablespoons olive oil
2 cups tomato sauce, homemade or store-bought
2 pounds greens, such as broccoli rabe, kale, mustard greens, washed, de-veined, and roughly chopped
Shaved Parmesan, to serve, optional

• Combine the turkey or chicken, 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 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 small 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.
• 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, sauce and shaved parmesan.

Makes 4 servings; count each as 3 protein and 1 fat.

Recipe courtesy of www.thekitchn.com and MJ.