Turkey Meatballs over Greens

I'm not much of a spaghetti and tomato sauce fan, probably because I spent the majority of my four years of college eating it almost every night for dinner, but I really love this recipe. It's light and healthy and the kale was a nice change from boring old noodles.

Turkey Meatballs over Greens

1 3-pound package of ground turkey
1/2 medium onion, grated on a box grater
1 egg
1/3 c. breadcrumbs
1/4 c. freshly grated Parmesan cheese
2 cloves garlic, minced
1 tsp. salt
2 Tbs. chopped fresh parsley
2 Tbs. olive oil
2 c. prepared tomato Sauce
2 pounds greens (I used kale, but broccoli rabe or mustard greens would work too)

Combine the turkey, onion, egg, breadcrumbs, cheese, garlic, salt, pepper, and parsley in large bowl. Mix with your hands until all of the ingredients are evenly distributed. Roll portions of the mixture into 1 1/4 inch. balls and place on cookie sheet. You should have 26 to 30 meatballs.

Bring a large pot of water to boil. Salt generously.

Heat olive oil on moderately high heat in a large, 14-inch skillet. Place the meatballs in the skillet and allow to sit until browned on one side, about 3 to 4 minutes. Using tongs, gently rotate the meatballs so that they brown on the other side, and continue cooking them for about 12 minutes total, rotating them carefully every few minutes so that all sides are brown.

Reduce the heat to medium, add the tomato sauce, and cover the pan. Simmer the meatballs and sauce for another 10 minutes, until meatballs are cooked through.

While the meatballs are simmering, boil the greens in the salted water for 8 to 10 minutes, until tender. Drain. Put greens on the plate and top with meatballs and sauce.