Sunday, June 23, 2013

Kale-Garlic Turkey Meatballs


I am not one of those moms who hides vegetables in things because my kids won't eat greens, but I do tend to put greens in whatever I'm making for added nutrition and fiber. And my boys really like kale! So, when I saw some leftover kale from my CSA box, I decided to add them to the meatballs I'm bringing to a potluck today. Other kids might not appreciate the kale in their meatballs. Oh, well...it's delicious!

2 t dark sesame oil
1 T crushed garlic
1 pound ground turkey
2 C kale, chiffonaded and lightly wilted in a splash of olive oil
1/4 t ground cumin
dash of ground coriander
freshly ground sea salt






Preheat the oven to 375°.

Combine all of the ingredients in a large bowl.

With moist hands, shape meat mixture into teaspoon-sized meatballs. For dinner, I make them walnut-size. For a potluck, I make them a little bit smaller.

Arrange meatballs in a single layer on a jelly-roll pan coated with cooking spray.

Bake meatballs at 375° for 30 minutes or until done.

I'll be serving these with a minted sour-cream sauce today.

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