Generally speaking, I’m not a huge fan of cuisines vaguely classified as “fusion,” but a melding of cultures in food can be a beautiful thing, if it happens organically.
These turkey meatballs – already a standby of some favorite suppers – are made extra special by a subtle nod to my Russian culture. Buckwheat, or kasha, makes the meatballs tender and ever so delicate, as this recipe doesn’t use any other binder.
Add a little tomato sauce, warmed up with sage, to scoop up with each spoonful, and you have one of my favorite simple weeknight meals, ready in just about half an hour.
Comfort food makes for the best simple supper.
Tip: Serve warm, with extra arugula salad and a scattering of grated cheddar.
Multicultural turkey meatballs
- 1 lb ground turkey
- 1 cup baby arugula
- 2/3 cups kasha (cooked according to package instructions and cooled)
- 1 can diced or crushed tomatoes
- salt, pepper
- 1 T fresh sage, chopped
- cheddar cheese, for topping (optional)
- Preheat oven to 450F. Chop 1/2 cup of arugula and reserve the other 1/2 cup.
- In a medium bowl, combine ground turkey, chopped arugula, and kasha. Season lightly.
- Empty a can of diced or crushed tomatoes into a warmed baking dish (use something about 4 x 10 inches), add a pinch of salt, pepper, and sage. Add in remaining arugula.
- Use your hands to form golf ball sized meatballs out of the turkey mixture. Drop them right on top of the sauce in the baking dish. They will be nestled fairly closely together and that is completely okay.
- Cook the meatballs in the oven until sauce is bubbling hot and meatballs are lightly browned, about 30 minutes.
Serve with grated cheddar cheese and extra arugula, if desired.