Bart's Recipes
Place the ground turkey in a bowl and add the dried oregano, garlic powder, a pinch of salt, and a pinch of black pepper. Mix these together briefly and thoroughly with your hands. Do not knead for too long as this will make the meat tough. Then roll small meatballs from the ground turkey, approximately the size of a walnut. Rinse the broccoli, remove the tough stem, and divide the rest into uniform florets.
Heat the olive oil in a frying pan over medium-high heat. Brown the meatballs on all sides in five to seven minutes. At the same time, set a pot with a thin layer of water on the stove. Place the broccoli florets in a steaming basket above the boiling water or cook them directly in the water. Cook the broccoli for five to seven minutes until it is tender-crisp but still has a firm bite.
Pour a small splash of water into the pan with the browned meatballs to create steam. Immediately lower the heat, cover the pan, and let the meatballs simmer gently for another eight to ten minutes. Cut one meatball open to check that the meat is completely cooked through and no longer pink inside. In the meantime, drain the broccoli and let it steam dry briefly.
Divide the warm broccoli over the plates and place the cooked turkey meatballs directly alongside. Season the dish lightly with a final pinch of salt and pepper if desired and serve immediately.
