Tuscan Meatball And White Bean Skillet
Prep Time
20 minutes
Cook Time
25 minutes
Ingredients
- 1 pound mild or sweet Italian sausage, casings removed (pork, turkey or chicken)
- 1 large egg
-
1/3 cup freshly grated Parmigiano Reggiano
- ⅓ cup Italian-style breadcrumbs
- 1 teaspoon Tuscan herb blend
- 1/2 tsp kosher salt
-
3 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, cut into ½-inch pieces
- 1 teaspoon Tuscan herb blend
- 1 teaspoon salt
-
2 14-oz cans Corbara Pomodorini tomatoes, or 1 28-ounce can tomatoes
- 1 can (14–15 oz) cannellini beans, drained and rinsed
- 2–3 fresh sage leaves
- 3 cups baby kale or spinach
- Extra Parmigiano Reggiano, for serving
- Extra olive oil, for finishing
For the Meatballs:
For the Skillet:
Instructions
In a medium bowl, mix together the sausage, egg, Parmigiano, breadcrumbs, Tuscan herb blend and salt until just combined. Roll the mixture into small meatballs, about 1 inch each (you should get roughly 16–20). Set aside.
- Heat two tablespoons olive oil in a large skillet over medium. Add the meatballs in a single layer and cook, turning occasionally, until browned on all sides, 5–7 minutes. They don’t need to be fully cooked through yet. Transfer to a plate.
- Add the remaining tablespoon of olive oil to the skillet. Once heated up, add the chopped onion along with the Tuscan herb blend and salt, and cook for 5 minutes or until slightly browned and softened. Pour in the tomatoes and bring to a gentle simmer. Add the cannellini beans and sage. Nestle the meatballs back into the skillet. Reduce the heat to low and simmer for 10 to 12 minutes, or until the meatballs are cooked through and the beans have absorbed some of the sauce. Add the greens and simmer for 2–3 minutes more, just until wilted. Taste and adjust seasoning.
- Serve warm alongside crusty bread, polenta, mashed potatoes or on its own. Drizzle with olive oil and finish with extra Parmigiano if desired.
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