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Turkey Meatballs with Sautéed Kale & Lemon Parsley Dressing.

  • 4 fl oz
    chicken or vegetable broth
  • 1
  • 3 cloves
  • ¾ lb
    ground turkey
  • ½ small bunch
    Italian (flat-leaf) parsley
  • 1 bunch
  • ½
  • 1
    almond meal/flour
    black pepper
    butter, unsalted
    crushed red pepper
    extra virgin olive oil
  • 1
    Preheat oven to 400°F.
  • 2
    Peel and mince garlic; set aside in a small bowl.
    3 cloves garlic
  • 3
    Peel and small dice the shallot and add to a large bowl.
    1 shallot
  • 4
    Add ⅓ of the minced garlic, ground turkey, egg, almond flour, salt, and pepper to the bowl with the shallot and mix with your hands until well combined.
    ¾ lb ground turkey
    1 egg
    ¼ cup almond meal/flour
    ¼ tsp salt
    ⅛ tsp black pepper
  • 5
    Coat a baking dish with a thin layer of olive oil. Using a tablespoon measure, form the turkey mixture into rounded meatballs and place in the dish. Place in the oven and bake until cooked through, about 18 minutes.
    1 tbsp extra virgin olive oil
  • 6
    Meanwhile, wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Transfer to a small bowl.
    ½ small bunch Italian (flat-leaf) parsley
  • 7
    Wash and dry lemon, then zest into the bowl with the parsley; add oil and ⅓ of the garlic and stir to combine the dressing. Save the lemon to juice later.
    ½ lemon
    2 tbsp extra virgin olive oil
  • 8
    Wash and dry kale. Fold leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces.
    1 bunch kale
  • 9
    Preheat a skillet over medium-high heat. Add butter and swirl to coat the bottom. Add the remaining ⅓ of the garlic and cook for 1 minute.
    1 tbsp butter, unsalted
  • 10
    Juice the lemon into the skillet; add kale and spices. Cook, stirring frequently, for 1-2 minutes.
    ⅛ tsp crushed red pepper
    ¼ tsp salt
    ⅛ tsp black pepper
  • 11
    Add broth, cover with a lid, and cook until tender, about 5 minutes. Top kale with meatballs, then remove from heat.
    4 fl oz (½ cup) chicken or vegetable broth
  • 12
    To serve, divide kale and meatballs between dishes and top with parsley dressing. Enjoy!