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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Wash and dry the fresh produce.

  • ¾ lb new potatoes
  • ½ bunch Swiss chard
  • ½ lemon
  • ½ small bunch Italian (flat-leaf) parsley

• STEP 3

  Halve new potatoes. Transfer to a baking sheet pan, drizzle with oil, then season with salt and pepper; toss to coat and spread out in an even layer.

  • 1 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 4

  Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until potatoes are golden and fork-tender, about 20 minutes. Remove from oven.

• STEP 5

  Meanwhile, place turkey, bread crumbs, egg, and spices in a medium bowl. Using your hands, mix well to combine. Using a tablespoon measure, form the turkey mixture into rounded meatballs. Place on a plate.

  • ¾ lb ground turkey
  • ⅓ cup panko bread crumbs
  • 1 egg
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 6

  Preheat a skillet over medium-high heat.

• STEP 7

  Once the skillet is hot, add oil and swirl to coat the bottom. Add meatballs and cook, turning occasionally, until golden brown and cooked through, 6-8 minutes. Transfer to a clean plate. (Reserve skillet for later use.)

  • 1 tbsp extra virgin olive oil

• STEP 8

  Meanwhile, peel and mince shallot. Roughly chop capers. Place both in a small bowl.

  • 1 shallot
  • 2 tbsp capers

• STEP 9

  Fold chard leaves in half lengthwise and slice off the stems. Cut leaves crosswise into thin (shred-like) strips and thinly slice the stems, keeping them separate. Add stems to the small bowl with the shallot and capers; reserve leaves for later use.

• STEP 10

  Return skillet to medium heat. Once the skillet is hot, add more oil and swirl to coat the bottom. Add shallot, capers, chard stems, and flour; cook, stirring frequently, until chard stems soften, about 2 minutes.

  • 2 tsp extra virgin olive oil
  • 2 tsp all-purpose flour

• STEP 11

  Zest and juice lemon into the skillet, then add broth, salt, and pepper. Stir to combine the sauce and bring to a simmer. Once simmering, reduce heat to low and cook, stirring occasionally, until thickened, 2-3 minutes.

  • 4 fl oz (½ cup) chicken or vegetable broth
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 12

  Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

• STEP 13

  When the sauce has thickened, add chard leaves to the skillet in handfuls, waiting for them to wilt slightly before adding the next handful. Remove from heat, add meatballs and half of the parsley, then stir to combine. (Reserve remaining parsley for serving.)

• STEP 14

  To serve, divide meatballs, sauce, and potatoes between plates. Top meatballs with reserved parsley and enjoy!