Turkey Kale Meatballs

Ingredients

• 1 bunch cavolo nero/lacinato kale, trimmed of thick stems
• 1 pound ground turkey thighs
• 1/2 medium onion, minced
• 1 large garlic clove, minced
• 1/2 cup fresh breadcrumbs
• 1/3 cup freshly grated Parmesan
• 1 large egg
• Finely grated zest of one lemon
• Scant teaspoon kosher salt
• Several grindings freshly ground pepper
• 1/8 teaspoon freshly grated nutmeg
• 2 tablespoons olive oil
• 1/2 medium onion, minced
• 3 fresh bay leaves
• Kosher salt
• Freshly ground pepper
• 1 28-ounce can diced San Marzano tomatoes
• Olive oil, for frying meatballs

Directions

1. Set a medium pot of water over high heat and bring it to a boil. With a knife, cut away the stem ends from the kale, then strip the leaves off any sturdy center ribs with your fingers. Wash the leaves in a lettuce spinner and give them a rough chop. Season the boiling water with salt, cook the kale for about 2 minutes, then pour it into a colander to drain and cool.
2. While it cools, add the turkey to a large mixing bowl along with the breadcrumbs, Parmesan, egg, minced onion, garlic, lemon zest, salt, pepper, and nutmeg. Press the cooled kale with a rubber spatula to push out extra moisture, then squeeze it in your hands until you have removed as much water as you can; it should feel like a compact, heavy little ball. Move the kale to a cutting board, mince it finely, and add it to the bowl. Mix with your hands until everything is evenly combined, stopping before the meat gets overhandled.
3. Scoop up portions with a tablespoon, aiming for meatballs about the size of a golf ball. Pass each one lightly back and forth between your hands so it firms up only enough to stay together, then set it on a parchment-lined baking sheet. Repeat with the rest of the turkey mixture.
4. Refrigerate the meatballs for about 30 minutes, so frying is less dramatic and they keep their shape. As they chill, start the tomato sauce. In a Dutch oven, warm the 2 tablespoons of oil over medium high heat. Add the onions, bay leaves, a pinch of kosher salt, and a few turns of pepper once the oil is shimmering; if the bay leaves are fresh, tear them a little first. Cook, stirring, until the onions have softened, about 5-6 minutes, without letting them brown.
5. Should the onions color before they soften, splash in a little white wine or water. Stir in the tomatoes, let the sauce come up to a boil, then lower the heat and keep it at a simmer for about 20 minutes.
6. For the meatballs, pour 2 tablespoons of oil into a large skillet and set it over medium high heat. Once the oil is hot, lay in about half of the meatballs, leaving them room, and brown them all over; turn them with a spoon so each side gets its moment. Lift them onto a paper towel-lined plate, then repeat the browning with the remaining meatballs. Slide the browned meatballs into the tomato sauce and let them simmer gently for about 25 minutes. Pull out the bay leaves. Serve the meatballs over short curly noodles like fussili or cavatappi, with additional freshly grated Parmesan on top.