Ingredients

Meatballs:

• 3 lbs ground turkey (93/7)
• 2 large eggs
• 3 garlic cloves, minced
• 1.5 tsp kosher salt
• 0.75 tsp black pepper
• 1 tsp Italian seasoning (optional)

Braise:

• 1 large yellow onion, diced (~10 oz)
• 5 garlic cloves, minced
• 1 medium head green cabbage, cored and chopped (~2 lbs)
• 28 oz can diced tomatoes, with juices
• 0.5 tsp kosher salt (or to taste)
• 0.5 tsp black pepper

Instructions

1. In a large bowl, combine turkey, eggs, the 3 cloves of minced garlic, 1.5 tsp salt, 0.75 tsp pepper, and Italian seasoning if using. Mix gently with your hands until just combined — don’t overwork.
2. Roll into ~48 meatballs, about 1.5 inches each (a bit over 1 oz each). Wet hands help.
3. Heat a large pot or Dutch oven over medium-high. Add meatballs in batches (don’t crowd) and sear undisturbed until they release from the pan, about 2-3 minutes per side. You want color on a couple of sides, not cooked through. Transfer to a plate.
4. Lower heat to medium. Add onion to the rendered fat and cook until softened, about 4 minutes. If the pot looks dry, add a splash of water to deglaze.
5. Add the 5 cloves of minced garlic and stir for 30 seconds until fragrant.
6. Add cabbage, diced tomatoes with juices, the 0.5 tsp salt, and 0.5 tsp pepper. Stir to combine.
7. Nestle the seared meatballs back into the pot. Cover and simmer over medium-low until cabbage is tender and meatballs are cooked through (165°F internal), about 20 minutes.
8. Uncover and simmer a few more minutes if you want it less brothy. Taste, adjust salt, serve.

Macros

Whole Dish

Per Serving

420 calories, 57g protein, 16g fat, 13g carbs, 4g fiber, 6g sugar