Who doesn’t love meatballs? I made this tasty version with protein-packed lean turkey meat, kale, a leafy green, loads of flavorful herbs and seasonings.
Yield: 20Meatballs
Prep Time: 15 minutesmins
Cook Time: 5 minutesmins
Total Time: 20 minutesmins
Ingredients
1pound93% ground turkey or chicken
2cupsde-stemmed and finely chopped kale
1teaspoonred wine vinegar
1teaspoonkosher salt, plus more for sprinkling
¼teaspoonground black pepper
½teaspoonfennel seeds, lightly crushed or chopped
¼teaspoonsmoked paprika
½teaspoongarlic powder
½teaspoononion powder
¾teaspooncrushed red pepper flakes
¼teaspoondried thyme
¼teaspoondried oregano
¼teaspoondried parsley
Instructions
Microwave the chopped kale with a splash of water for a couple of minutes to soften it up. Drain and set aside.
In a large mixing bowl, add the ground turkey, red wine vinegar, salt, pepper, spices, dried herbs and softened kale. Mix together until everything is well combined and the turkey gets a little bit sticky and binds together. Form into 20 meatballs.
Mist a large skillet with nonstick oil spray and place over medium heat. Add the meatballs to the pan and cook for about 8 to 10 minutes, turning occasionally so all sides get evenly browned and cooked through. If moisture builds on the bottom of the skillet, drain it off so the meatballs can sear and brown.
Serve with creamy potatoes (recipe below) or over pasta with marinara sauce.
Optional serving suggestion:
Add small baby potatoes to a medium saucepan with 1 teaspoon of kosher salt and enough cold water to cover by about 1 inch. Bring to a boil, cover and reduce the heat to a simmer, and cook for about 8 minutes or until the potatoes are fork-tender. Drain, toss with 1½ teaspoons red wine vinegar and sprinkle with additional salt to taste
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.