Polpette

Time: 2 hours
Yield: 
Clean Eat

I absolutely LOVE this dish because it's one of my kid's favorite Italian dishes, because you can add anything from the garden into it (or leave any of the vegetables out that you dislike), but primarily because my Nonno taught this to my daughter and me. It is one of those dishes that gets better the next day :)

Ingredients:

• 2 1/2 pounds ground lean turkey
• 2 eggs
• 3/4 cup freshly grated parmesan cheese (can mix with mozzarella)
• 1 tsp nutmeg (freshly grated is best)
• 3 cloves garlic
• 1 onion
• 3-4 TB chopped parsley
• 2-3 stalks celery
• 2-3 carrots
• 2-3 cups chopped potatoes
• 1-2 red or yellow peppers
• 1 cup whole green olives
• 10-15 whole cherry tomatoes 
• Handful of fresh green beans
• 2 TB olive oil
• 3/4 cup white wine
• 1 cup chicken broth
• Fresh cracked pepper

Directions:

• Pulse turkey, eggs, cheese, nutmeg & pepper in food processor until mixed
• Form into balls
• Bake in 350 degree oven until just cooked, about 20-25 minutes
• Chop all vegetables into medium chunks
• In a large pot over medium high to high heat, saute vegetables in olive oil
• Add wine to deglaze pot
• When wine is cooked off, add meatballs into pot, cover with broth, simmer until vegetables are soft