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–+ servings
Ground Turkey and Kale Meatballs

Ground Turkey and Kale Meatballs for a Healthy Family Feast

Ground Turkey and Kale Meatballs are a nutritious, kid-friendly option perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 meatballs
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Turkey A lean protein base that keeps the meatballs juicy and flavorful.
  • 1 cup Kale Packed with nutrients; sauté it to add moisture and ensure it blends well.
  • 2 tbsp Olive Oil Helps keep the meatballs from drying out during cooking.
  • 2 cloves Garlic Provides an aromatic depth of flavor to the meat mixture.
  • 1 large Eggs Acts as a binder, giving structure and moisture to the meatballs.
  • 2 tsp Oregano Adds an earthy note; feel free to adjust based on preference or availability.
  • 2 tbsp Parsley Brightens the flavor and adds a touch of freshness to the meatballs.
  • 1 tsp Rosemary Offers a fragrant aroma; substitute with other herbs for a unique twist.
  • to taste Salt Essential for enhancing the flavors.
  • to taste Pepper Essential for enhancing the flavors.
Optional Serving Suggestions
  • 1 cup Marinara Sauce A classic pairing; drizzle over the meatballs for added flavor.
  • 4 Sub Rolls Transform them into hearty meatball sandwiches.
  • 1 cup Cauliflower Rice A great low-carb alternative for serving alongside your meatballs.

Equipment

  • Oven
  • Skillet
  • Mixing Bowl
  • Food Processor
  • Baking sheet
  • Meat thermometer

Method
 

Cooking Steps
  1. Preheat your oven to 350°F (175°C). Adjust your oven racks to the middle position.
  2. In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the chopped kale and sauté for about 5-7 minutes until wilted. Transfer to a food processor and blend with garlic.
  3. In a large mixing bowl, combine the sautéed kale mixture with the ground turkey, eggs, oregano, parsley, rosemary, salt, and pepper. Mix gently.
  4. Form the mixture into 2-inch diameter balls and place them on a parchment-lined baking sheet, spaced apart.
  5. Bake the meatballs for approximately 40 minutes. Ensure internal temperature reaches 165°F (74°C).
  6. Allow meatballs to rest for about 5 minutes before serving. Serve hot with marinara sauce or over pasta.

Nutrition

Serving: 1meatballCalories: 150kcalCarbohydrates: 5gProtein: 20gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 300mgFiber: 1gVitamin A: 10IUVitamin C: 30mgCalcium: 2mgIron: 8mg

Notes

Don’t overmix the mixture, cool the kale after sautéing, and consider batch cooking for quick meals later.

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