Turkey Kale Meatballs

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

Servings 4


  • 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