Adding kale to your meatballs acts as a great binder and of course increases the nutrient profile enormously! Kale is a great source of calcium, Vitamin A, C and K.
• 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
• 3/4 tsp sea salt
• 1/2 tsp paprika
• 1/4 tsp medium-grind black pepper
• 3 tbsp olive oil for the pan
NOTE: 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, just make sure it is cooled before adding it to the turkey.
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 of water to the pan and immediately cover the pan and cook for 8 minutes.
Eat on their own with the pan juices or add to your favourite tomato sauce.
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