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Turkey Kale Meatballs

    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.

    Serves: 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
    • 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.

    DIRECTIONS
    STEP ONE:
    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.

    STEP TWO
    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.

    STEP THREE
    Shape into 16 medium size balls.

    STEP FOUR
    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.

    STEP FIVE
    Eat on their own with the pan juices or add to your favourite tomato sauce.

    CAROLYN COHEN
    BA, BScOT Founder/Chef/Recipe Developer
    DELICIOUSDISH Cooking School specializes in Whole Food Home Cooking, Meal Planning, Recipe Developing and Healthy Eating.
    #CookAtHome
    D: 416.200.3522
    E: deliciousdish@rogers.com
    DeliciousDish.ca

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