Jerusalem Artichoke Spaghetti with Turkey Meatballs
A citrus-infused broth, turkey meatballs, and mild Jerusalem artichoke pasta update an old favorite.
Body+Soul, June 2010
- 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.
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