Ingredients
12 ounces ground turkey (preferably dark meat)
3 tablespoons Pesto, plus more for serving
6 tablespoons panko breadcrumbs
1 lightly whisked egg
3 tablespoons grated Parmigiano-Reggiano, plus more for serving
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper, plus more for serving
1 smashed and peeled garlic clove
4 cups low-sodium chicken broth
2 sprigs fresh basil
1 cup chopped escarole
Preparation
In a large bowl, mix together ground turkey (preferably dark meat), pesto, panko breadcrumbs, lightly whisked egg, grated Parmigiano-Reggiano, kosher salt, and freshly ground pepper with a fork until just combined. Cover with plastic wrap; refrigerate.
Heat smashed and peeled garlic clove in a saucepan over medium-high until fragrant, about 30 seconds; add low-sodium chicken broth and fresh basil. Bring to a boil, then reduce heat to medium and simmer, partially covered, 10 minutes. Form turkey mixture into tablespoon-size balls. Remove basil and garlic from liquid; gently drop in meatballs. Remove from heat; let stand, covered, until meatballs are cooked through, about 8 minutes. Stir in chopped escarole. Serve immediately with more Parmigiano-Reggiano and pepper, and drizzled with more pesto.
