Baked Turkey Kale Meatballs with Breadcrumbs
These Baked Turkey Kale Meatballs with Breadcrumbs are incredibly flavorful and packed with veggies. You can eat them on their own or with spaghetti and tomato sauce.
Servings: 4 people
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
Serving: 1/4 | Calories: 199kcal | Carbohydrates: 13g | Protein: 29g | Fat: 4g | Cholesterol: 131mg | Sodium: 124mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g