Turkey Meatballs & Fregola Sarda

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. 

Place the pasta in a strainer and thoroughly rinse under cold water to remove any excess starch. Transfer to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add half the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the vinegar (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to the pot of cooked pasta. Wipe out the pan. 

In a large bowl, combine the turkey, breadcrumbs, half the parmesan, and remaining garlic. Season with salt and pepper. Gently mix until just combined. Using your hands, shape the mixture into 10 tightly packed meatballs. Transfer to a plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs in an even layer. Loosely cover the pan with foil and cook, without stirring, 6 to 7 minutes, or until browned.

To the pan, add the raisins, capers, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the sauce is slightly thickened and the meatballs are cooked through.* Turn off the heat. Taste, then season with salt and pepper if desired.

*An instant-read thermometer should register 165°F.

Add the mascarpone and a drizzle of olive oil to the pot of cooked pasta and kale. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the finished meatballs and sauce. Garnish with the remaining parmesan. Enjoy!