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Yields8 Servings
 ¼ cup VSOP Extra Virgin Olive Oil, any robust high polyphenol varietal
 1 small Onion, diced
 4 cloves Garlic, minced
 1 tbsp Smoked Spanish Paprika, sweet or hot
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 5 qts Chicken Stock, or vegetable stock, preferably homemade
 1 lb Dried Cannellini Beans, or great northern beans, soaked overnight
 1 medium Bay Leaf
 2 heads Escarole, torn into bite-size pieces
 2 slices White Bread, or whole grain bread
 ½ cup Whole Milk
 2 lbs Lean Ground Turkey, or chicken
 1 small Yellow Onion, minced
 3 cloves Garlic, minced
 1 tbsp Ground Cumin
 2 tbsp Flat Leaf Parsley, minced
 1 tbsp Fine Sea Salt
 1 pinch Fresh Cracked Black Pepper, to taste
  cup VSOP Extra Virgin Olive Oil, any robust high polyphenol varietal
 2 qts Fresh Marinara Sauce, or your favorite bottled variety
1

In a heavy 8+ quart stock pot over medium heat saute the onions in the extra virgin olive oil until translucent.

2

Add the garlic and paprika (if using) saute for another minute. Season with sea salt & pepper.

3

Add the stock, soaked beans (drained from soaking liquid), and bay leaf. Simmer for about 1 1/2 hours or until the beans are tender, add the escarole during the last 10 minutes of cooking.

4

While the beans are cooking, make the meatballs. Soak the bread in the milk.

5

In a large mixing bowl combine the ground poultry, onion, garlic, cumin, parsley, salt and pepper. Squeeze the soaked bread of excess milk and add to the bowl. Mix the contents thoroughly and portion out 1" diameter meatballs. (I like to use a small ice cream scoop here)

6

Heat the extra virgin olive oil in a large skillet over medium-high heat. Brown the meatballs in batches until golden, drain on some paper towels then place in marinara sauce in a large pan over medium-low heat to simmer gently.

7

To serve this dish as pictured above. Ladle the beans on to a plate and top with a scoop of meatballs and sauce. Enjoy!

Ingredients

 ¼ cup VSOP Extra Virgin Olive Oil, any robust high polyphenol varietal
 1 small Onion, diced
 4 cloves Garlic, minced
 1 tbsp Smoked Spanish Paprika, sweet or hot
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 5 qts Chicken Stock, or vegetable stock, preferably homemade
 1 lb Dried Cannellini Beans, or great northern beans, soaked overnight
 1 medium Bay Leaf
 2 heads Escarole, torn into bite-size pieces
 2 slices White Bread, or whole grain bread
 ½ cup Whole Milk
 2 lbs Lean Ground Turkey, or chicken
 1 small Yellow Onion, minced
 3 cloves Garlic, minced
 1 tbsp Ground Cumin
 2 tbsp Flat Leaf Parsley, minced
 1 tbsp Fine Sea Salt
 1 pinch Fresh Cracked Black Pepper, to taste
  cup VSOP Extra Virgin Olive Oil, any robust high polyphenol varietal
 2 qts Fresh Marinara Sauce, or your favorite bottled variety

Directions

1

In a heavy 8+ quart stock pot over medium heat saute the onions in the extra virgin olive oil until translucent.

2

Add the garlic and paprika (if using) saute for another minute. Season with sea salt & pepper.

3

Add the stock, soaked beans (drained from soaking liquid), and bay leaf. Simmer for about 1 1/2 hours or until the beans are tender, add the escarole during the last 10 minutes of cooking.

4

While the beans are cooking, make the meatballs. Soak the bread in the milk.

5

In a large mixing bowl combine the ground poultry, onion, garlic, cumin, parsley, salt and pepper. Squeeze the soaked bread of excess milk and add to the bowl. Mix the contents thoroughly and portion out 1" diameter meatballs. (I like to use a small ice cream scoop here)

6

Heat the extra virgin olive oil in a large skillet over medium-high heat. Brown the meatballs in batches until golden, drain on some paper towels then place in marinara sauce in a large pan over medium-low heat to simmer gently.

7

To serve this dish as pictured above. Ladle the beans on to a plate and top with a scoop of meatballs and sauce. Enjoy!

Smoky Cannellini Beans, Escarole & Turkey Polpettine