No products in the cart.
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
- 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
- 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