Adding kale to your meatballs acts as a great binder, adds a lot of moisture to the otherwise dry turkey and of course, increases the nutrient profile enormously! Kale is an excellent source of calcium, Vitamin A, C and K. I use frozen kale which makes this easy recipe even easier. I usually defrost the frozen kale by leaving it out at room temperature for about 1 hour, or you can put it in the microwave, make sure it is cool before adding it to the turkey.I love these meatballs on their own, as a meal, or as a snack, but they are delicious in a tomato sauce as well. I will eat these with spaghetti squash, zucchini noodles or over quinoa pasta. Pan steaming them with water after they are seared makes a fantastic au-jus gravy at the end, you can use the drippings as a drizzle over the spaghetti squash or zucchini noodles.

Turkey Kale Meatballs

Print Recipe

Servings 4

Ingredients

1 pound of minced turkey
1 cup defrosted frozen kale excess liquid squeezed out before measuring, I use Cookin’ Greens (about 2 cups frozen)
1 large clove garlic minced
1 tbsp tomato paste
¾ tsp sea salt
½ tsp paprika
¼ tsp medium-grind black pepper
3 tbsp olive oil for the pan

Instructions

Cover a prep sheet or tray with parchment paper.
Heat a cast iron or stainless steel sauté pan on low heat. Make sure the pan has some sort of lid, it does not have to be a match but something that will work.
In a large mixing bowl, mix together the garlic, tomato paste, salt, paprika and pepper. Add the kale and mix well. Add the turkey and mix well.
Shape into 16 medium size balls.
Heat the olive oil in the pan and place the turkey balls in the oil, raise the heat to medium and fry on one side for about 2-3 minutes, flip and repeat.
Add 2-3 tbsp. water to the pan and immediately cover the pan and cook for 8 minutes.
Eat on their own or place all the meatballs in your favourite tomato sauce