These Kale Sneak in Meatballs are incredibly flavorful and packed with veggies. You can eat them on their own or with spaghetti and tomato sauce.
These meatballs are delicious and filled with kale. You also can eat them on their own or with spaghetti and a delicious tomato sauce. If you are like me, you will probably love to have your greens in your meatballs because they add lots of flavors and of course, more veggies to your recipe. Whenever you’re able to add fresh greens to your meal, why not take advantage of it, right?
We LOVE meatballs. They can be used in so many different ways so my family will never get bored of them. Some of my other favorite ways to make meatballs are my Low-Carb Turkey Meatballs with Mashed Cauliflower, Ground Turkey Meatballs, Baked Meatballs Casserole, and Healthy Meatball Soup.
Every time I make something with ground meat like meatloaf, hamburgers, and meatballs I always try to sneak veggies into the mix. But, I really like to add some green like kale, spinach, and collard because they don’t change the flavor of your food, which is very important. You can use all these three different types of greens or you can choose only one. It is really up to you. I already made this recipe with kale and spinach, but this time I only used kale and it worked really well too. I also use ground turkey over beef to make the meatballs more moist.
Kale Sneak in Meatballs
Ingredients
- 1 pound extra-lean ground turkey
- 1 cup onion chopped
- 1 cup kale chopped
- 1/2 cup parsley chopped
- 3/4 cup gluten-free breadcrumbs
- 2 organic eggs beaten
- 1/2 tbsp garlic powder
- 1/2 tbsp chili pepper powder
- Salt and ground black pepper to taste
Instructions
- Preheat the oven to 400°F degrees.
- In a large bowl, combine extra-lean ground turkey, onion, kale, parsley, and gluten-free breadcrumbs. Mix carefully.
- In a medium bowl, beat eggs. Add all of the rest of the ingredients. Mix well.
- Pour the wet ingredients into the meat mixture bowl.
- Use your hands to mix everything together and roll the mixture into meatballs.
- Put the grill on the baking sheet and place the meatballs.
- Spray oil cooking on the top of the meatballs or brush some olive oil.
- Bake for approximately 25-30 minutes or until they are evenly brown.
- When they have finished baking, you can serve with a delicious tomato sauce and whole wheat spaghetti.
Notes
- You can massage your kale for a couple of minutes before using so they are more tender.
- Be sure to not include any of the kale stem in the meatballs as they're tough and unpleasant.
- You can use a cookie scoop to get perfectly uniformed meatballs.
- To store: You can store leftover meatballs in an airtight container for up to 4 days in the fridge.
- To reheat: Simply microwave the leftover meatballs to quickly heat them up.
- To freeze: You can freeze the meatballs before or after baking them. Freeze them on a lined sheet pan before transferring to a freezer-safe bag.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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One more great meatball recipe
Why not add a few vegetables to go with the meat? – Spicy Turkey Meatballs with Veggies
These look delicious!! How many servings does this recipe yield? I’d love to make this for girls night this evening!!
This recipe serves 4 people, Jordyn.
Looks delicious! Does the kale need to be cooked first?
No you just need to chop it very welling small pieces.
I’ve made this dish about 8 times because it’s so good. I always have a lot of parsley and greens in my garden so it’s a good way to incorporate them into the meatballs. They turn out so fluffy and light. I use good quality ground beef instead of turkey.
Aww so happy to hear that 😉