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Turkey Meatballs with Sautéed Kale & Lemon Parsley Dressing.

  • 8 fl oz
    chicken or vegetable broth
  • 2
    eggs
  • 6 cloves
    garlic
  • 1 ½ lb
    ground turkey
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 2 bunches
    kale
  • 1
    lemon
  • ½ medium
    red onion
  •  
    almond meal/flour
  •  
    black pepper
  •  
    butter, unsalted
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat oven to 400°F.
  • 2
    Peel and mince garlic; set aside in a small bowl.
    6 cloves garlic
  • 3
    Peel and small dice the onion and add to a large bowl.
    ½ medium red onion
  • 4
    Add ⅓ of the minced garlic, ground turkey, eggs, almond flour, salt, and pepper to the bowl with the onion and mix with your hands until well combined.
    1 ½ lb ground turkey
    2 eggs
    ½ cup almond meal/flour
    ½ tsp salt
    ¼ tsp black pepper
  • 5
    Coat a large 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
    2 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.
    1 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.
    1 lemon
    ¼ cup 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.
    2 bunches kale
  • 9
    Preheat a large 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.
    2 tbsp butter, unsalted
  • 10
    Juice the lemon into the skillet; add kale and spices. Cook, stirring frequently, for 1-2 minutes.
    ¼ tsp crushed red pepper
    ½ tsp salt
    ¼ 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.
    8 fl oz (1 cup) chicken or vegetable broth
  • 12
    To serve, divide kale and meatballs between dishes and top with parsley dressing. Enjoy!