Turkey, Kale, & Apple Meatballs with Apple Tahini Sauce
Protein, veggies, and fruit packed, these Turkey, Kale, & Apple Meatballs come together in less than 30 minutes and are paleo, gluten free, and Whole30 compliant!
Servings 23 balls
- 1 pound ground turkey breast - I used 93% lean
- 1 medium apple, diced (120 grams)
- 3 cups packed kale, chopped (100 grams)
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 tablespoon coconut flour
- 1/2 teaspoon avocado oil
- salt and pepper, to taste
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Heat a medium-large sauté pan over medium heat. Add avocado oil and let it get hot, about 30 seconds. Add kale sauté for 2 minutes. Add apples and sauté for another 2-3 minutes. Add to a medium sized bowl and let cool for a minute.
Add ground turkey, coconut flour, and seasonings to the same bowl. Mix to combine. Using a tablespoon as a scoop, form into 1-inch balls and place on baking sheet. Bake for 15 minutes until golden brown and cooked through.
While the meatballs bake, make the sauce. Add all ingredients into a small jar or cup and blend with an immersion blender for 1 minute until combined. You can also add it to a blender.
Place meatballs over noddles of choice and top with sauce. Enjoy!
Serving: 5g | Calories: 264kcal | Carbohydrates: 13g | Protein: 24g | Fat: 12g | Fiber: 2g | Sugar: 7g