A simple and flavorful meatball, these Turkey Kale Meatballs are protein packed and also include some greens!
Meat-a-balls. I always feel the need to say that when I have meatballs. Hope everyone had a good weekend! The weather was amazing in Austin, low 80s and sun every day, which made the weekend even better. It involved more drinking than normal, but when it’s beautiful out and friends have BBQs with drinking games, you go with the flow.
Being at our friends house with a grill made me want to get Michael a grill really bad. I told him I would get him one for Christmas, but he could pick it out. Well we never got around to picking one out (bad gf alert), but now since it is starting to feel like summer here already I am going to make him pick one out this week. I am going to go into grill everything mode. And it will make meal prep so easy on Sunday.
These meatballs are super easy to make, hello one bowl, and healthy to boot. Lean ground turkey make up the base, while I added some kale and cheese to make them feel more well rounded. Kale is a nutritional power house, ranking as one of the highest vegetables that helps prevent cell-damaging free radicals. It is loaded with calcium, iron, and vitamins A, C, and K. The Pecorino Romano adds a nice nutty and saltiness, but doesn’t get too melted into the meatballs as they cook. Did you know Pecorino Romano is from sheep’s milk? Well now you do.
Sheep (and goats) are less likely to be factored farmed so their milk (and cheese) may contain a lot less antibiotics and drugs. Since adding dairy back into my diet after giving it up for almost 2 years, it is important for me to understand where my food is coming from. I choose to eat cheese in moderation from grass fed cows, sheep, or goats. The cheese used in this recipe was from raw sheep’s milk and a product of Italy (the standards in foreign countries seem to be a lot higher for raising animals). You can purchase it at Trader Joe’s for a reasonable price.
The meatballs are seriously packed with protein (34 grams per serving!) and have some healthy fats to keep you full. We have thrown them over some zucchini noodles with a red sauce, I have them with salad, and also just eaten them straight up cold out of the fridge when I am hungry. When we had them for dinner for the first time Michael said they could be my best meal yet. Not sure if that is a good or a bad thing?? Have my other meals just been mediocre and then these were amazing? Or were these just that good. I am going with these are just that good haha.
Turkey Kale Meatballs
- 1 pound lean ground turkey
- 2 cups packed chopped kale (50 grams)
- 2 ounces freshly grated Pecorino Romano cheese (56 grams)
- 1/8 cup chopped fresh parsley
- 1 large egg
- 2 teaspoons garlic powder
- salt and pepper, to taste
- Place a large, well seasoned cast iron skillet over medium heat to warm.
- Add ground turkey and chopped kale to a bowl and thoroughly combine (using your hands works best).
- Add egg and mix to combine.
- Add cheese and mix to combine.
- Add parsley, garlic powder, salt, and pepper and make sure all ingredients are evenly distributed.
- Using a tablespoon, take a heaping scoop of the turkey mixture and form into balls.
- Distribute evenly in cast iron skillet and cook for about 20-25 minutes, stirring occasionally, until browned on all sides and no pink remains.
- Serve and enjoy!
What is your favorite way to pack in the protein easily?
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