Jerusalem Artichoke Spaghetti with Turkey Meatballs

Name: Jerusalem Artichoke Spaghetti with Turkey Meatballs
Yield: 1
Cuisine: Italian
Ingredients: 2 slices white bread, crusts removed and coarsely ground into crumbs (about 3/4 cup); 3 tablespoons skim milk; 3/4 pound ground white-meat turkey; 3 tablespoons chopped dill, plus sprigs for garnish; 6 tablespoons (about 1 1/2 ounces) crumbled feta; 1 1/2 teaspoons minced garlic; Kosher salt; 1/4 teaspoon freshly ground pepper; 8 ounces Jerusalem artichoke spaghetti; 1 bunch Swiss chard, leaves only, cut crosswise into 1-inch strips (8 cups); 2 tablespoons extra-virgin olive oil; 1 1/4 cups chicken stock; 2 to 3 teaspoons lemon juice

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Saved From: www.marthastewart.com

prep: 0 hr
cook: 0 hr
total: 0 hr

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Summary

A citrus-infused broth, turkey meatballs, and mild Jerusalem artichoke pasta update your everyday spaghetti and meatballs.

Ingredients

2 slices white bread, crusts removed and coarsely ground into crumbs (about 3/4 cup)
3 tablespoons skim milk
3/4 pound ground white-meat turkey
3 tablespoons chopped dill, plus sprigs for garnish
6 tablespoons (about 1 1/2 ounces) crumbled feta
1 1/2 teaspoons minced garlic
Kosher salt
1/4 teaspoon freshly ground pepper
8 ounces Jerusalem artichoke spaghetti
1 bunch Swiss chard, leaves only, cut crosswise into 1-inch strips (8 cups)
2 tablespoons extra-virgin olive oil
1 1/4 cups chicken stock
2 to 3 teaspoons lemon juice