Jerusalem Artichoke Spaghetti with Turkey Meatballs
A citrus-infused broth, turkey meatballs, and mild Jerusalem artichoke pasta update an old favorite.
- 2 slices white bread, crusts removed and coarsely ground into crumbs (about 3/4 cup)
- 3 tablespoons skim milk
- 3/4 pound ground white-meat turkey
- 3 tablespoons chopped dill, plus sprigs for garnish
- 6 tablespoons (about 1 1/2 ounces) crumbled feta
- 1 1/2 teaspoons minced garlic
- Kosher salt
- 1/4 teaspoon freshly ground pepper
- 8 ounces Jerusalem artichoke spaghetti
- 1 bunch Swiss chard, leaves only, cut crosswise into 1-inch strips (8 cups)
- 2 tablespoons extra-virgin olive oil
- 1 1/4 cups chicken stock
- 2 to 3 teaspoons lemon juice
To make the meatballs, soak breadcrumbs in milk for 10 minutes. When ready, combine bread with turkey, dill, feta, and garlic, and mix gently with hands. Season with salt and pepper; mix just to incorporate. With damp hands, form mixture into small balls (about 1 tablespoon each).
Bring a large pot of salted water to a boil, and add the pasta. Cook, stirring occasionally, until pasta is almost cooked through. Add chard to the pot and finish cooking together, until pasta is al dente.
While pasta is cooking, heat oil in a large, straight-sided skillet over medium-high heat. Add meatballs and brown on all sides, about 2 to 3 minutes. Add stock and bring to a simmer. Cover skillet until meatballs are cooked through, about 5 minutes more. Stir in lemon juice to taste.
Drain pasta and chard together; toss with some liquid from the meatballs.
Transfer to serving bowls, and spoon extra liquid around pasta. Top with meatballs; garnish with dill. Serve immediately.