Turkey Parmesan Meatballs with Beet Greens
Tonight's dish includes one of my favourite greens - beet greens, which are the young leaves of the beetroot (the beets not yet ready for picking). Beets grow well in Saskatchewan and the greens offer a host of nutrients that can be enjoyed throughout the summer while waiting for the root to mature. Although not on everyone's favourite veggie list, beet greens can boost the nutritional value of a recipe in the most subtle ways, for example, chopping finely and adding to pasta sauce, lasagne, or meat dishes. Beet greens (along with many others such as kale, spinach, or chard) deserve some attention being rich in potassium, calcium, folate, and antioxidants such as vitamin C and beta carotene.
Pre-heat oven to 350 F
1 pound ground turkey, thawed
1 clove garlic, minced
1/4 cup onion, chopped
1 large egg
3/4 cup beet greens (without the stem), finely chopped
1/4 cup dried breadcrumbs or cracker crumbs
1/2 cup 100% Parmesan cheese, shredded
1 tablespoon vegetable oil (I used Three Farmers' Camelina)
1 teaspoon parsley, dried
1 teaspoon oregano, dried
1) Wash your hands with soap and warm water
2) Add everything into a large mixing bowl and blend well with your hands
3) Roll into balls and place on a cookie sheet lined with parchment paper
4) Bake in the oven for 15 to 20 minutes (until the internal temperature of the meatball reaches 160 F).
Makes 16-20 meatballs.
Submitted by Brooke Bulloch, RD