Baked Kale Meatballs
Have you ever found yourself with an abundance of kale that you have no idea how to use? I usually reach for my favorite kale recipes, like quick buttery pasta with kale, kale bean and potato soup and these baked turkey meatballs! Made with ground turkey, Italian herbs, and of course fresh kale, these delectable baked meatballs are delicious! They are made without breadcrumbs, but are still perfectly moist, tender and never fall apart! Our favorite ways of serving them is spaghetti and meatballs, a meatball sub, or you can throw toothpicks in each one for a finger party food!
How to To Make Turkey Kale Meatballs
Wilt your kale in an oiled pan over medium high heat. Add the wilted kale and garlic to a food processor and pulse until finely chopped. In a large bowl, combine your kale mixture, ground turkey, eggs, and herbs. Use clean hands to thoroughly combine and form the mixture into evenly sized balls. Layer the meatballs onto parchment-lined baking sheets and bake until they’re slightly crispy on the outside and the internal temperature reaches 165 degrees F. Allow your baked turkey meatballs to cool slightly before serving with your favorite pasta, sandwich, or sauce.
Can I Make Kale Meatballs Ahead of Time?
Yes you can! Mix and form your kale meatballs as recipe instructions and then partially bake them for 15 minutes. Allow your partially baked meatballs to cool before transferring to a freezer bag. Store them in the freeze, for up to 3 months. When you’re ready to bake, pop them into the oven for 25-30 minutes or until they are completely cooked inside.
How to Store Leftover Meatballs
Any leftover baked meatballs can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven, on the stovetop, or in the microwave. Pin for later:
