Turkey Meatballs; Fettuccine With Kale & Sunflower Pesto - Ninja BL642 Manual

PREP TIME 15 minutes CooK TIME 20-25 minutes

turkey meatballs

Serve these bite-sized treats to your friends as an appetizer or to your family
as a quick and delicious meal.
ingredients
•
1 lb. dark turkey meat, 1-inch cubes
and well-chilled
•
½ onion, peeled, chopped
•
4 garlic cloves, peeled and minced
•
¼ cup Italian parsley leaves, chopped
•
½ cup parmesan cheese, grated
directions
1.
Add the turkey to the Pitcher. Turn unit ON then hold down "Auto-iQ™ PULSE" until
turkey is finely chopped. Do not overprocess.
2. Transfer the turkey to a bowl and add onion, garlic, parsley, cheese, bread crumbs,
tomato paste, egg, salt and pepper, mixing to combine. Form mixture into mini
meatballs.
3.
Lightly coat a large skillet with cooking spray. Over medium-high heat, sauté meatballs
until browned on all sides, about 5 minutes. Add marinara sauce and simmer until sauce
is thickened and meatballs are cooked through completely, about 15 to 20 minutes.
26
M
SERVINGS 15 meatballs
•
¼ cup tablespoons bread crumbs
•
2 tablespoons tomato paste
•
2 eggs, beaten
•
salt and pepper to taste
•
cooking spray
•
4 cups marinara sauce
PREP TIME 25 minutes CooK TIME 20 minutes
fettuccine with
kale & sunflower pesto
A new twist on an old favorite! A great way to use up those extra greens—
spinach works well too!
ingredients
•
½ medium bunch kale, stems removed
•
¼ cup fresh basil leaves, packed
•
1 large garlic clove
•
¼ cup unsalted roasted sunflower seeds
directions
1.
Bring 4 quarts of salted water to a boil. Blanch the kale leaves for 30 seconds and upon
removal, immediately plunge into ice water. Squeeze the kale leaves dry and set aside.
2. Add the kale, basil, garlic, sunflower seeds, parmesan, lemon juice/zest, olive oil and a
pinch of salt and pepper to the Pitcher.
3. Turn unit ON, select "MEDIUM" and blend until desired consistency is achieved.
To serve atop your favorite pasta.
SERVINGS 2
•
2 tablespoons parmesan cheese
•
zest + juice of ½ lemon
•
sea salt to taste
•
freshly ground pepper
•
¼ cup olive oil + more as needed
K
M
27