My daughter went to a cooking demo at Delicious Dish Cooking School and these Turkey Kale Meatballs are one of the dishes that were made. She gave me the recipe and I made them for my family who gave them 👍🏻👍🏻 .

Did you know that adding kale to meatballs acts as a great binder. You’re welcome.

These are perfect for Passover or anytime. They are dairy free, grain free, egg free and I’m told very delicious (I don’t eat meat).

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Turkey Kale Meatballs

Course Main Course

Ingredients

• 1 pound minced turkey
• 1 cup defrosted frozen kale excess liquid squeezed out before measuring
• 1 clove garlic minced
• 1 tbsp tomato paste
• ¾ tsp sea salt
• ½ tsp paprika
• ¼ tsp black pepper
• 2-3 tbsp olive oil for the pan

Instructions

• Line a baking sheet with parchment paper.
• Heat a cast iron sauté pan on low heat. Make sure the pan has a lid (to finish the cooking process).
• 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 all ingredients together well.
• Shape into 16 medium sized meatballs.
• Heat the olive oil in the pan and place the turkey balls in the oil. Raise the heat to medium and fry on each side for about 3 minutes. Add 3-4 tbsp water to the pan, cover the pan and cook for 10 minutes.
• Serve with the pan juices.

Notes

Recipe inspired by Delicious Dish. Click this link for the original recipe.