Turkey meatballs with kale and oatmeal in a quick tomato sauce

Ingredients:

• 340 g whole-wheat capellini pasta (angel hair)
• 0.5 cup quick-cooking oatmeal
• 170 g kale, stems trimmed, leaves coarsely chopped (about 4 cups full)
• 4 cloves garlic, crushed
• 1 large onion, coarsely chopped
• 1 large egg
• 0.5 tbsp. grated parmesan
• 1/4 cup skim milk
• 450 g lean ground turkey, 1% fat
• 2 tbsp. l. olive oil
• 1 can (800 g) of canned pureed tomatoes without salt
• 2 sprigs of oregano
• A pinch of red pepper flakes

Preparation:

1. Pulse the rolled oats in a food processor until coarsely ground. Add the kale, 1 teaspoon minced garlic, and 1/4 cup chopped onion and process until finely ground and crumbly. Add the egg, 2 tablespoons Parmesan, milk, 3/4 teaspoon salt, and 1/4 teaspoon black pepper and pulse to just combine. Transfer the mixture to a large bowl, add the ground turkey, and mix with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
2. Meanwhile, bring water to a boil in a large saucepan.
3. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the remaining onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened and golden, 6-8 minutes. Add the remaining garlic and cook, stirring constantly, until softened, about 30 seconds. Add the tomatoes, 1 1/2 cups water, 2 tablespoons of the remaining Parmesan cheese, oregano, 1 teaspoon salt, and red pepper flakes. Stir and bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
4. Meanwhile, remove the ground meat from the refrigerator. Form into 1-tbsp meatballs (about 36) and place them on a rimmed baking sheet.
5. Remove the lid from the saucepan. Using a metal spatula or 2 spoons, add the meatballs, one at a time, to the simmering sauce in a single layer. Cook, covered, until the meatballs are cooked through, about 15 minutes. Turn off the heat and let the sauce sit, covered, for 5 minutes. Discard the oregano.
6. Meanwhile, cook the pasta in boiling water according to package directions. Drain.
   
   To serve, divide the pasta among plates or bowls. Top each serving with 7 meatballs and 1/2 cup of tomato sauce. Sprinkle with the remaining Parmesan cheese.